Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain.
Food Chem. 2022 Sep 1;387:132877. doi: 10.1016/j.foodchem.2022.132877. Epub 2022 Apr 1.
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (R ∼ 20-50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.
研究了琼脂和κ-卡拉胶乳液凝胶和气凝胶作为姜黄素载体，对其结构和力学性能，以及在体外胃肠道消化过程中的结构变化进行了表征。与κ-卡拉胶（φ∼243μm）相比，琼脂乳液凝胶表现出更硬的行为，其油滴更小且更均匀（φ∼12μm）。κ-卡拉胶凝胶的结构特征是存在刚性溶胀线性链，而琼脂则产生更多的支化网络。经过模拟胃肠道消化，胆汁盐层/胶束（∼5nm）和部分消化油的较大囊泡（R∼20-50nm）是主要结构，其比例取决于多糖类型和凝胶网络的物理状态。姜黄素的存在诱导了更大囊泡的形成，并限制了混合层/胶束的形成。
