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

共 34 条

[11] Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins [J].

Chen, Xiaoqiang ;

Han, Yu ;

Meng, Hong ;

Li, Wei ;

Li, Qian ;

Luo, Yayuan ;

Wang, Chunpeng ;

Xie, Jianchun ;

Wu, Long ;

Zhang, Xinyi ;

Wu, Zhengqi ;

Zhang, Yinjun .

INDUSTRIAL CROPS AND PRODUCTS, 2019, 140

[12] Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea [J].

Chen, Xiaoqiang ;

Zhang, Yuntian ;

Han, Yu ;

Li, Qian ;

Wu, Li ;

Zhang, Jia ;

Zhong, Xiaoling ;

Xie, Jianchun ;

Shao, Shengrong ;

Zhang, Yinjun ;

Wu, Zhengqi .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (36) :10165-10173

[13] Some Physical Properties of Protein Moiety of Alkali-Extracted Tea Polysaccharide Conjugates Were Shielded by Its Polysaccharide [J].

Chen, Xiaoqiang ;

Song, Wei ;

Zhao, Jin ;

Zhang, Zhifa ;

Zhang, Yuntian .

MOLECULES, 2017, 22 (06)

[14] A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application [J].

Cui, Lujie ;

Guo, Jiaxin ;

Meng, Zong .

FOOD HYDROCOLLOIDS, 2023, 139

[15] Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates [J].

Fan, Yuting ;

Yi, Jiang ;

Zhang, Yuzhu ;

Wen, Zhen ;

Zhao, Liqing .

FOOD HYDROCOLLOIDS, 2017, 63 :256-264

[16] Review of recent advances in the preparation, properties, and applications of high internal phase emulsions [J].

Gao, Hongxia ;

Ma, Li ;

Cheng, Ce ;

Liu, Junping ;

Liang, Ruihong ;

Zou, Liqiang ;

Liu, Wei ;

McClements, David Julian .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 112 :36-49

[17] Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide-stabilized high internal phase emulsions [J].

Jie, Yilin ;

Chen, Fusheng .

FOOD HYDROCOLLOIDS, 2023, 144

[18] Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment [J].

Kharat, Mahesh ;

Du, Zheyuan ;

Zhang, Guodong ;

McClements, David Julian .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (08) :1525-1532

[19] Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions [J].

Li, Qian ;

Shi, Jinglan ;

Du, Xiaolin ;

McClements, David Julian ;

Chen, Xiaoqiang ;

Duan, Mengran ;

Liu, Lu ;

Li, Jing ;

Shao, Yundong ;

Cheng, Yong .

FOOD CHEMISTRY, 2021, 357

[20] High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin [J].

Li, Zhenshun ;

Wang, Yi ;

Luo, Yangchao .

COLLOIDS AND SURFACES B-BIOINTERFACES, 2022, 211

← 1 2 3 4 →