包埋于用玉米淀粉、辛烯基琥珀酸淀粉酯和乳清分离蛋白制备的乳液凝胶中的姜黄素的光和紫外稳定性得到提高。
Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate.
机构信息
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China.
出版信息
Food Chem. 2024 Jul 15;446:138803. doi: 10.1016/j.foodchem.2024.138803. Epub 2024 Feb 22.
The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.
本研究旨在通过将姜黄素（Cur）包封在玉米淀粉（CS）/辛烯基琥珀酸改性（OSA）-淀粉-乳清蛋白分离物（WPI）乳液凝胶（EGs）中，来提高其生物利用度和稳定性。随着油相体积分数的增加，EGs 的液滴尺寸和 ζ-电位减小。在油相比例为 60%的 CS/OSA-淀粉-WPI EGs 中，Cur 的包封效率和生物利用度分别为 96.0%和 67.3%。与溶解在油中的 Cur 相比，经消化后 EGs 中游离脂肪酸的释放率和 Cur 的生物利用度明显更高。与油相体积分数为 60%的 EGs 相比，油相体积分数为 75%和 80%的 EGs 对光照射的保护作用更大，但对 UV 照射的保护作用较小。EGs 中的包封被证明是提高 Cur 生物利用度和稳定性的有效方法。
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