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

被引:65
|
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
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
收藏
页数:9
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