Ovotransferrin fibril-stabilized Pickering emulsions improve protection and bioaccessibility of curcumin

被引：68

作者：

Wei, Zihao ^{[1
]}

Zhu, Jieyu ^{[1
]}

Cheng, Yujia ^{[1
]}

Huang, Qingrong ^{[1
]}

机构：

[1] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 125卷

基金：

美国食品与农业研究所;

关键词：

Ovotransferrin fibril; Pickering emulsion; Curcumin protection; TNO gastrointestinal model; In vitro digestion; Curcumin bioaccessibility; IN-VITRO DIGESTION; BETA-CAROTENE; ORAL BIOAVAILABILITY; FOOD; PH; MODEL; MILK;

D O I：

10.1016/j.foodres.2019.108602

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study aimed to investigate protection and bioaccessibility of curcumin in ovotransferrin (OVT) fibril-stabilized Pickering emulsions. Curcumin protection of OVT fibril-stabilized emulsions against ultraviolet light exposure was studied. OVT fibril-stabilized Pickering emulsion at an ionic strength of 1000 mM provided the best curcumin protection. OVT fibril-stabilized Pickering emulsion at pH 6 provided better curcumin protection than those at pH 2 and 4. Afterwards, digestion of OVT fibril-stabilized curcumin emulsion was investigated in both TNO dynamic digestion model (TIM-1) and pH-scat static digestion model. In terms of TIM-1 result, curcumin bioaccessibility in OVT fibril-stabilized emulsion increased by 129% when compared with that in bulk oil. In pH-stat digestion model, curcumin bioaccessibility increased by 114% after formulated into OVT fibril-stabilized droplets, which was due to higher extent of lipolysis. Interestingly, both TIM-1 and pH-stat digestion models gave almost consistent measurements of improved percentage in curcumin bioaccessibility. Curcumin bioaccessibility of the emulsion in TIM-1 and pH-scat model was 15.3% and 33.8% respectively, indicating bioaccessibility overestimation in pH-stat model. The novel findings in this work could facilitate designing food-grade Pickerinng emulsion with excellent nutraceutical protection and enhanced nutraceutical bioaccessibility.

引用

页数：9

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