Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties.

Autor: Cao J; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Tong X; College of Agricultural, Northeast Agricultural University, Harbin 150030, China., Cao X; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Peng Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Zheng L; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Dai J; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Zhang X; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Cheng J; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: jjcheng@neau.edu.cn., Wang H; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: whname@neau.edu.cn., Jiang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139938. Date of Electronic Publication: 2024 Jun 06.
DOI: 10.1016/j.foodchem.2024.139938
Abstrakt: A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m 2 /g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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