Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides

被引：0
|
作者：
Deng W. [1 ,2 ]
Wu L. [1 ,3 ,4 ,5 ]
Zheng Z. [1 ,2 ]
Yi K. [1 ,2 ]
Li Y. [1 ,3 ,4 ,5 ]
机构：
[1] Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou
[2] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou
[3] Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou
[4] National Research and Development Center of Edible Fungus Processing Technology, Fuzhou
[5] Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 13期
关键词：
antimicrobial; curcumin; Pickering emulsion; Tremella fuciformis polysaccharides;
D O I：
10.7506/spkx1002-6630-20231031-259
中图分类号：
学科分类号：
摘要：
This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：75 / 81
页数：6
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