Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions
| Autor: | Jiang Yi, Huimin Huang, Yuting Fan, Yuzhu Zhang, Yujuan Lu, Yuexiang Liu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Curcumin
food.ingredient Pectin Ultraviolet Rays medicine.medical_treatment 01 natural sciences Analytical Chemistry Hydrophobic effect chemistry.chemical_compound 0404 agricultural biotechnology food medicine Particle Size Ternary complex Chemistry Hydrogen bond Pea protein 010401 analytical chemistry Carotene Temperature Hydrogen Bonding 04 agricultural and veterinary sciences General Medicine beta Carotene 040401 food science 0104 chemical sciences Emulsion Pectins Emulsions Hydrophobic and Hydrophilic Interactions Pea Proteins Food Science Nuclear chemistry |
| Zdroj: | Food Chemistry. 313:126118 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.126118 |
| Popis: | There is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this study, curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl pectin (HMP) ternary complex (804.0 nm) was fabricated by a self-assembly approach for BC emulsions stabilization. Highest CUR loading amount (LA, 33.19 μg/mg) was obtained in CUR-PPI-HMP complex. Hydrophobic interaction and hydrogen bonding were the prime driving forces for ternary complex formation. XRD results showed that CUR was amorphous. BC emulsion with PPI-HMP and CUR-PPI-HMP possessed higher droplet sizes (357.8 and 360.2 nm) than that with PPI and CUR-PPI (325.6, and 313.5 nm). Excellent physical stability with PPI-HMP and CUR-PPI-HMP was observed. BC retention with CUR-PPI-HMP was highest exposure to UV light (76.15%, 8 h), or heat treatment at 25 (91.50%) and 50 °C (74.35%) for 30 days. |
| Databáze: | OpenAIRE |
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