College of Food Science, Southwest University, Chongqing 400715, China.
Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China.
Int J Biol Macromol. 2024 Aug;275(Pt 2):133551. doi: 10.1016/j.ijbiomac.2024.133551. Epub 2024 Jul 12.
In this study, the curcumin was firstly encapsulated in gelatin (GLT) and/or cellulose nanocrystals (CNC) stabilized emulsions, then further mixed with sodium alginate (SA) to form emulsion-filled hydrogel beads loaded with curcumin (Cur). The Cur-loaded emulsions showed a droplet size of 20.3-24.4 μm with a uniform distribution. Introducing CNC and/or SA increased the viscosity of emulsions accompanied by viscoelastic transition, while the modulus was reduced due to destruction of GLT gel. Cur was doubly immobilized in the hydrogel beads with >90 % of encapsulation efficiency. The results of simulated gastrointestinal tract experiments revealed that the beads possessed a good pH sensitivity and controlled release behavior to prolong the retention of Cur in the gastrointestinal tract. After 6 h of UV irradiation, the Cur-loaded emulsion-filled hydrogel beads showed a higher antioxidant activity than that of pure Cur, effectively delaying the photodegradation of Cur. In addition, the beads had better stability in aqueous and acidic environments, which was favorable for prolonging the release of Cur. These results suggest that the emulsion-filled hydrogel beads have great potential for the delivery of lipophilic bioactive molecules.
在这项研究中，姜黄素首先被包封在明胶（GLT）和/或纤维素纳米晶体（CNC）稳定的乳液中，然后进一步与海藻酸钠（SA）混合，形成负载姜黄素（Cur）的乳液填充水凝胶珠。负载 Cur 的乳液的粒径为 20.3-24.4μm，分布均匀。引入 CNC 和/或 SA 增加了乳液的粘度，同时由于 GLT 凝胶的破坏，模量降低。Cur 以>90%的包封效率被双重固定在水凝胶珠中。模拟胃肠道实验的结果表明，这些珠粒具有良好的 pH 敏感性和控制释放行为，可延长 Cur 在胃肠道中的滞留时间。经 6 小时的紫外线照射后，负载 Cur 的乳液填充水凝胶珠显示出比纯 Cur 更高的抗氧化活性，有效延缓了 Cur 的光降解。此外，这些珠粒在水相和酸性环境中具有更好的稳定性，有利于延长 Cur 的释放。这些结果表明，乳液填充水凝胶珠在递送脂溶性生物活性分子方面具有巨大的潜力。
