Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration

被引：42

作者：

Kharat, Mahesh ^{[1
]}

Skrzynski, Matt ^{[2
]}

Decker, Eric Andrew ^{[1
]}

McClements, David Julian ^{[1
,3
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

[2] Northeastern Univ, Dept Bioengn, Boston, MA 02115 USA

[3] Zhejiang Gongshang Univ, Dept Food Sci & Bioengn, 18 Xuezheng St, Hangzhou 310018, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 320卷

基金：

美国食品与农业研究所;

关键词：

Curcumin; Stability; Emulsion; Antioxidant; Ascorbic acid; alpha-Tocopherol; DELIVERY; ENCAPSULATION; NANOCARRIERS; AUTOXIDATION; TOCOPHEROL; SYSTEMS; PH;

D O I：

10.1016/j.foodchem.2020.126653

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble antioxidants were more effective at protecting curcumin from degradation than the oil-soluble ones, which may have been because curcumin degrades faster in water than in oil. Interestingly, the amphiphilic antioxidant was almost as effective as the water-soluble ones. The oil-soluble antioxidant actually slightly promoted curcumin degradation. In summary, curcumin retention after storage declined in the following order: 82.6% (Trolox) similar to 82.2% (ascorbic acid) > 79.5% (ascorbyl palmitate) >> 57.9% (control) > 52.7% (alpha-tocopherol). The effectiveness of ascorbic acid in stabilizing curcumin increased as its concentration was raised (0-300 mu M). Our results may facilitate the creation of curcumin-enriched foods and beverages with enhanced bioactivity.

引用

页数：7

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