Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem. 2021 Feb 15;338:128071. doi: 10.1016/j.foodchem.2020.128071. Epub 2020 Sep 12.
This study was proposed to investigate the possibility of co-delivering essential oils and lipophilic nutrients via lecithin stabilized emulsions. Emulsions with different droplet sizes (62.5-105 nm), zeta potentials (-33.7 to -58.6 mV), and PdI values (0.155-0.275) were successfully prepared. Incorporation of curcumin into emulsions significantly improved its water solubility (1700-fold), thermal and photochemical stability. The droplet size of curcumin-loaded emulsions did not change over 30 days of storage at 4 °C. Gastrointestinal tract (GIT) digestion caused significant changes in the droplet size and interfacial properties of curcumin-loaded emulsions. The bioaccessibility of encapsulated curcumin was 4.79-10.6-fold higher than that of free molecule. This is mainly attributed to the different solubility of curcumin in essential oils, which also showed different bioaccessibility. The findings suggested that emulsions can be novel carriers for co-delivering essential oils and lipophilic nutrients with increased stability and bioaccessibility.
本研究旨在探讨通过大豆卵磷脂稳定乳液共递送精油和脂溶性营养素的可能性。成功制备了具有不同粒径（62.5-105nm）、zeta 电位（-33.7 至-58.6mV）和 PdI 值（0.155-0.275）的乳液。将姜黄素掺入乳液中可显著提高其水溶性（提高 1700 倍）、热稳定性和光化学稳定性。在 4°C 下储存 30 天，载姜黄素乳液的粒径没有变化。胃肠道（GIT）消化导致载姜黄素乳液的粒径和界面性质发生显著变化。包封姜黄素的生物利用度比游离分子高 4.79-10.6 倍。这主要归因于姜黄素在精油中的不同溶解度，这也表现出不同的生物利用度。研究结果表明，乳液可以作为共递送精油和脂溶性营养素的新型载体，具有更高的稳定性和生物利用度。
