Chen Wanwen, Jin Wu, Ma Xueyan, Wen Haibo, Xu Gangchun, Xu Pao, Cheng Hao
Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
Gels. 2024 Oct 14;10(10):659. doi: 10.3390/gels10100659.
Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel () protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.
基于蛋白质的乳液凝胶因其独特的结构、卓越的包封效率和可调节的消化行为而成为理想的递送系统。淡水贻贝（）分离蛋白（SoPI）是一种新兴的具有高营养价值的可持续蛋白质，在功能性食品开发中具有独特价值。在此，用SoPI和κ-卡拉胶（κ-CG）制备了复合乳液凝胶用于姜黄素的递送。SoPI/κ-CG稳定的乳液对姜黄素具有约95%的高包封效率。添加高于0.50%的κ-CG促进了乳液凝胶的形成，并显著提高了凝胶强度，达到1326克。此外，随着κ-CG浓度的增加，姜黄素的储存稳定性和消化稳定性显著提高。在1.50%κ-CG时，在45°C储存21天和体外胃肠道消化6小时后，分别约有80%和90%的姜黄素残留。添加0.50%的κ-CG时，姜黄素的生物可及性最高（约60%）。本研究说明了SoPI乳液凝胶作为稳定和递送疏水性多酚载体的潜力。
