Ma Jingrong, He Rongrong, Chai Yuan, Long Xiaoshan, Shi WenZheng, Chen Haiming, Pan Chuang, Zhao Yongqiang
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Int J Biol Macromol. 2025 Apr;302:140653. doi: 10.1016/j.ijbiomac.2025.140653. Epub 2025 Feb 3.
In order to explore the potential applications of thermal modified (90 and 120 °C, 20 min) coconut globulins (CG) in encapsulation systems, the long-term emulsion stability was improved by adding xanthan gum (XG). Subsequently, the protection effect of thermal modified CG-XG emulsion on curcumin (Cur) was demonstrated. The results showed that the XG decreased the interfacial adsorption of heated-CG. When 0.1 % XG was added, the K value and interfacial viscoelasticity of 90 °C-CG were significantly increased. However, when the concentration of XG increased to 0.2 %, the K value and interfacial viscoelasticity showed significant decrease. The interfacial viscoelasticity of 120 °C-CG decreased with the increase of XG. However, the emulsion prepared by 120 °C-CG-XG had a higher viscosity and a more compacted three-dimensional gel network structure, which led to the higher long-term stability. The heated-CG-XG emulsion system showed an excellent encapsulation effect on Cur, especially for the 120 °C-CG-0.2XG encapsulation system, which could improve the bioaccessibility of Cur from 18.21 % to 36.23 % (p < 0.05). Our work indicated that the 120 °C-CG emulsion system have the potential use in Cur encapsulation delivery, which is of great significance for the commercial application of thermal modified CG.
