Muhammad Zafarullah, Ramzan Rabia, Abbas Hafiz Muhammad Khalid, Sun Wu, Zhang Guoqiang
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui-, China; Wuhu Green Food Industrial Research Institute Co., Ltd., Wuhu 241000, Anhui- China.
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui-, China.
Carbohydr Polym. 2025 Mar 15;352:123199. doi: 10.1016/j.carbpol.2024.123199. Epub 2024 Dec 30.
The study involves the modification of a non-conventional starch isolated from the under-utilized variety of Chinese water chestnut (CWC (Eleocharis tuberosa) and integrating it to fabricate stabilized and curcumin-enriched Pickering emulsions with enhanced bioavailability, thermal stability, and retention of encapsulated curcumin. A time-efficient, semi-dried esterification method was used to prepare modified amphiphilic starches using 3, 6, or 9 % (w/v) octenyl succinic anhydride (OSA) and characterized through degree of substitution (DS), contact angle, particle size, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and in-vitro digestibility. Moreover, Pickering emulsions were formulated using CWCS-OSA at 3 %, 6 %, or 9 % concentrations to serve as a carrier for curcumin to improve its water solubility and storage stability. The research investigated Pickering emulsions' encapsulation efficiency, curcumin retention, emulsifying properties, micromorphology, temperature stability, and bioaccessibility. Results showed that CWCS-OSA, with an OSA concentration between 3 % and 9 %, exhibited a degree of substitution (DS) ranging from 0.017 to 0.031 and an expansion in contact angle from 68.36 to 85.45. CWCS-9%OSA showed the highest encapsulation efficiency at 89.4 % and maintained an emulsification index above 80 % during a 10-day storage period. A significantly higher bio-accessibility (41.26 ± 1.34 %) of curcumin in Pickering emulsions stabilized with CWCS-9%OSA than in the bulk oil system (19.53 ± 1.62 %). This study highlights the potential of chemically modified amphiphilic starch from an underutilized variety of CWCS (Eleocharis tuberosa) to produce the stabilized Pickering emulsion gels as a stable and effective carrier for unstable hydrophobic polyphenolic compounds by enhancing their bioavailability in the foods and pharmaceutics.
该研究涉及对从未充分利用的中国菱角（CWC，荸荠属）品种中分离出的非常规淀粉进行改性，并将其用于制备具有增强的生物利用度、热稳定性和包封姜黄素保留率的稳定且富含姜黄素的Pickering乳液。采用一种省时的半干法酯化方法，使用3%、6%或9%（w/v）的辛烯基琥珀酸酐（OSA）制备改性两亲性淀粉，并通过取代度（DS）、接触角、粒径、扫描电子显微镜（SEM）、X射线衍射（XRD）、傅里叶变换红外光谱（FTIR）和体外消化率对其进行表征。此外，使用浓度为3%、6%或9%的CWCS-OSA配制Pickering乳液，作为姜黄素的载体，以提高其水溶性和储存稳定性。该研究考察了Pickering乳液的包封效率、姜黄素保留率、乳化性能、微观形态、温度稳定性和生物可及性。结果表明，OSA浓度在3%至9%之间的CWCS-OSA的取代度（DS）范围为0.017至0.031，接触角从68.36扩大到85.45。CWCS-9%OSA的包封效率最高，为89.4%，在10天的储存期内乳化指数保持在80%以上。与本体油体系（19.53±1.62%）相比，用CWCS-9%OSA稳定的Pickering乳液中姜黄素的生物可及性显著更高（41.26±1.34%）。本研究强调了从未充分利用的CWC（荸荠属）品种中化学改性的两亲性淀粉在制备稳定的Pickering乳液凝胶方面的潜力，该凝胶可作为不稳定疏水多酚类化合物的稳定且有效的载体，通过提高其在食品和制药中的生物利用度来实现。
