皮克林乳液
乳状液
壳聚糖
姜黄素
化学
热稳定性
材料科学
化学工程
色谱法
有机化学
生物化学
工程类
作者
Sara Naji‐Tabasi,Monir‐sadat Shakeri,Atena Modiri‐Dovom,Saeedeh Shahbazizadeh
摘要
Abstract Emulsion‐filled hydrogels are a growing system in the food industry for delivering bioactive compounds. In this study, Baneh gum (BG) particles were prepared as a Pickering emulsion stabilizer for curcumin delivery. Then, BG Pickering emulsion was added to the chitosan solution (1.5%, 2.0%, and 2.5% w/w) in different Pickering emulsion (PE):hydrogel (HYD) ratios (1:3, 1:5, and 1:7) to create an emulsion‐filled gel. The highest amount of Cur stability after the 3rd week of storage was observed in the sample containing 2.0% CS and a 1:7 PE:HYD ratio (97.36%). Pickering emulsion and emulsion‐filled gel significantly protected the antioxidant activity of curcumin against the thermal process ( p < .05). Curcumin loading in the emulsion‐filled gel provided better protection against the gastric condition compared to the emulsion system. The chitosan hydrogel swells in an acidic environment, but its combination with the anionic structure of the emulsion causes a lower release of curcumin in the stomach environment, which can help the stability of curcumin in the digestive system and have a controlled release in the gastrointestinal tract.
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