Suman Dheerendra Kumar, Pal Kunal, Mohanty Biswaranjan, Erva Rajeswara Reddy
Department of Biotechnology, National Institute of Technology Andhra Pradesh, Tadepalligudem, Andhra Pradesh India.
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, India.
Food Sci Biotechnol. 2024 May 13;33(13):3067-3082. doi: 10.1007/s10068-024-01559-3. eCollection 2024 Oct.
This study delineates biobased foods. Curcumin (CRU) delivery modules were studied using pectin gel, Sesame oil (SO), and Kokum butter (KB) oleogel (OG). SB1, the control, has 10% OG. The pectin gel between 10 and 50% oleogel were emulsified by 2.5% tween 80. Surface, physical, chemical, and physiochemical properties of prepared bigels were examined. Microscopic studies show biphasic feature. With OG content, FTIR shows hydrogen bonding increasing and decreasing. XRD confirmed gel amorphousness. Stress relaxation indicated 10% control bigel had considerably less strength. Bigel impedance factors increased considerably with OG content, according to impedance profiles. The moisture study found that replacing hydro phase with OG phase in formulations reduced moisture content from 10 to 50%. Less CRU released from 20 to 50% bigel matrices than 10% during in vitro studies. Acidic pH hindered polymer relaxation, altering release behaviour. Overall, the bigels were studied and shown to regulate oral CRU administration.
The online version contains supplementary material available at 10.1007/s10068-024-01559-3.
本研究对生物基食品进行了描述。使用果胶凝胶、芝麻油（SO）和印度芒果脂（KB）油凝胶（OG）研究了姜黄素（CRU）递送模块。对照组SB1含有10%的油凝胶。10%至50%的油凝胶之间的果胶凝胶用2.5%的吐温80进行乳化。对制备的双凝胶的表面、物理、化学和物理化学性质进行了检查。显微镜研究显示出双相特征。随着油凝胶含量的变化，傅里叶变换红外光谱（FTIR）显示氢键先增加后减少。X射线衍射（XRD）证实了凝胶的无定形性。应力松弛表明10%的对照双凝胶强度明显较低。根据阻抗曲线，双凝胶的阻抗因子随着油凝胶含量的增加而显著增加。水分研究发现，在配方中用油凝胶相替代水相可使水分含量从10%降至50%。在体外研究中，20%至50%的双凝胶基质释放的姜黄素比10%的双凝胶基质少。酸性pH值阻碍了聚合物的松弛，改变了释放行为。总体而言，对双凝胶进行了研究，并表明其可调节口服姜黄素的给药。
在线版本包含可在10.1007/s10068-024-01559-3获取的补充材料。
