Laccase-Induced Gelation of Sugar Beet Pectin-Curcumin Nanocomplexes Enhanced by Genipin Crosslinking

被引:7
作者
Lin, Jia-Wei [1 ,2 ,3 ]
Jiang, Gui-Li [1 ]
Liang, Cui-Xin [1 ]
Li, Ye-Meng [1 ]
Chen, Xing-Yi [1 ]
Zhang, Xiao-Tong [1 ]
Tang, Zhong-Sheng [1 ,2 ]
机构
[1] Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
[2] Chaozhou Branch Chem & Chem Engn Guangdong Lab, Chaozhou 521011, Peoples R China
[3] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
基金
中国国家自然科学基金;
关键词
sugar beet pectin; laccase; genipin; gelation; curcumin; photostability; SOLUBLE POLYSACCHARIDE; PROTEIN; PH; STABILITY; RELEASE; FABRICATION; MECHANISM; KINETICS; WATER; FOOD;
D O I
10.3390/foods12142771
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Research on the use of polysaccharides as hydrophobic bioactive carriers instead of proteins is still scarce. Sugar beet pectin (SBP) contains a small amount of protein and is a potential carrier for loading curcumin. In this work, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil. By mixing the SBP solution (40 mg/mL) with curcumin powder (25 mg/mL SBP solution), an SBP-curcumin complex (SBP-Cur) was fabricated with a loading amount of 32 mg/g SBP, and the solubility of curcumin improved 116,000-fold. Fluorescence spectroscopy revealed that hydrophobic interactions drove the complexation of curcumin and SBP. Crosslinked by genipin (10 mM), SBP-Cur showed a dark blue color, and the gel strength of laccase-catalyzed gels was enhanced. Heating and UV radiation tests suggested that the genipin crosslinking and gelation strategies substantially improved the stability of curcumin. Because of the unique UV-blocking capacity of blue pigment, crosslinked samples retained 20% more curcumin than control samples. With the enhanced stability of curcumin, the crosslinked SBP-curcumin complexes could be a functional food ingredient used in functional drinks, baked food, and jelly food.
引用
收藏
页数:11
相关论文
共 44 条
[1]   Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review [J].
Abdullah ;
Liu, Lang ;
Javed, Hafiz Umer ;
Xiao, Jie .
FRONTIERS IN NUTRITION, 2022, 9
[2]   Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin [J].
Bu, Xiaotong ;
Guan, Minghang ;
Dai, Lei ;
Ji, Na ;
Qin, Yang ;
Xu, Xingfeng ;
Xiong, Liu ;
Shi, Rui ;
Sun, Qingjie .
FOOD HYDROCOLLOIDS, 2023, 137
[3]   Mechanism and kinetics of the crosslinking reaction between biopolymers containing primary amine groups and genipin [J].
Butler, MF ;
Ng, YF ;
Pudney, PDA .
JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY, 2003, 41 (24) :3941-3953
[4]   Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method [J].
Cai, Ran ;
Pan, Siyu ;
Li, Ruoxuan ;
Xu, Xiaoyun ;
Pan, Siyi ;
Liu, Fengxia .
FOOD CHEMISTRY, 2022, 389
[5]   Egg-box model-based gelation of alginate and pectin: A review [J].
Cao, Lianqi ;
Lu, Wei ;
Mata, Analucia ;
Nishinari, Katsuyoshi ;
Fang, Yapeng .
CARBOHYDRATE POLYMERS, 2020, 242
[6]   Soy Soluble Polysaccharide as a Nanocarrier for Curcumin [J].
Chen, Fei-Ping ;
Ou, Shi-Yi ;
Chen, Zhong ;
Tang, Chuan-He .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (08) :1707-1714
[7]   Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin [J].
Chen, Fei-Ping ;
Ou, Shi-Yi ;
Tang, Chuan-He .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (24) :5053-5059
[8]   Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment [J].
Chen, Fei-Ping ;
Li, Bian-Shen ;
Tang, Chuan-He .
FOOD RESEARCH INTERNATIONAL, 2015, 75 :157-165
[9]   Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions [J].
Chen, Hualei ;
Wang, Zhiming ;
Guo, Xiaoming ;
Yu, Shujuan ;
Zhang, Tao ;
Tang, Xiangyi ;
Yang, Zhanwei ;
Meng, Hecheng .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, :8052-8063
[10]   Hydrocolloids acting as emulsifying agents - How do they do it? [J].
Dickinson, Eric .
FOOD HYDROCOLLOIDS, 2018, 78 :2-14