High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery

被引：15

作者：

Chen, Xiaoqiang ^{[1
]}

Xiao, Yuan ^{[1
]}

Cao, Wendan ^{[1
]}

Han, Yu ^{[2
]}

Gao, Zhiling ^{[3
]}

Huang, Yi ^{[1
]}

机构：

[1] Hubei Univ Technol, Minist Educ, Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn,Minist Educ & Hubei Prov, Wuhan 430068, Peoples R China

[2] Hubei Engn Univ, Coll Life Sci & Technol, Xiaogan 432000, Hubei, Peoples R China

[3] Xinding Biotechnol Co LTD, Yichang 443000, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 435卷

基金：

中国国家自然科学基金;

关键词：

Alkali-extracted tea polysaccharide conjugates; Curcumin; High-internal-phase emulsions; BIOACCESSIBILITY; IMPACT;

D O I：

10.1016/j.foodchem.2023.137678

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Exploring the emulsification capabilities of tea polysaccharide conjugates (TPCs) in high-internal-phase emulsions (HIPEs) would further expand the utilization value of TPCs. This study aimed to prepare 0.1-0.5 wt% alkali-extracted green tea polysaccharide conjugate (gTPC-A)-stabilized HIPEs containing 75-87 wt% medium chain triglycerides (MCTs) to investigate their stability, rheology, microstructure, and loading and protective effects on curcumin. The findings revealed that only 0.1 wt% of gTPC-A could stabilize HIPEs containing 85 wt% oil for 30 days. HIPEs had better storage stability in a weakly acidic environment at pH 5.0-6.0 and at temperatures less than 70 degrees C. HIPEs could load curcumin and protect it from ultraviolet (UV) radiation and in vitro digestion. The half-life of curcumin loaded in HIPEs was 65 h under UV radiation. The curcumin bioaccessibility of HIPEs (56.29 %) was higher than that in MCT (8.73 %). These results provided a theoretical basis for the extensive use of TPCs.

引用

页数：8

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