Scholarlink

<p>This research primarily investigates the encapsulation of curcumin within curdlan-whey protein isolate(CUR-WPI) composite gels and the subsequent release of the encapsulated compound. Results demonstrated that the composite gel could effectively encapsulate curcumin, with the highest encapsulation rate reaching 83.6%. The main force for the gel to encapsulate curcumin was electrostatic interaction and hydrogen bond. Fluorescence spectroscopy showed that curcumin can bind to WPI through hydrophobic interactions and suppress WPI's natural fluorescence. The composite gel exhibits excellent water-holding capacity (WHC) and the favorable texture profile analysis (TPA), which improved the photostability (2.57 times) and storage stability of curcumin (6.09 times). Moreover, the release rate of curcumin from the composite gel in intestinal fluid was higher than that in the stomach, which was related to the non-digestible characteristics of the curdlan and the dense network structure of the gel. The release kinetics results indicated that the main release mechanism of curcumin in the composite gel during the simulated digestion process was the diffusion mechanism. In conclusion, CUR-WPI composite gel is a good delivery carrier for curcumin, indicating its potential value for application in functional dairy products.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance

  • 期刊论文

  • 发表日期：

    2025年12月9日

查看全文
  • Wenmei Hu,
  • Xianglin Qin,
  • Kai Huang,
  • Erfang Ren,
  • Yifan Miao,
  • Siru Liao,
  • Siqi Zhang,
  • Shan Chen

摘要

This research primarily investigates the encapsulation of curcumin within curdlan-whey protein isolate(CUR-WPI) composite gels and the subsequent release of the encapsulated compound. Results demonstrated that the composite gel could effectively encapsulate curcumin, with the highest encapsulation rate reaching 83.6%. The main force for the gel to encapsulate curcumin was electrostatic interaction and hydrogen bond. Fluorescence spectroscopy showed that curcumin can bind to WPI through hydrophobic interactions and suppress WPI's natural fluorescence. The composite gel exhibits excellent water-holding capacity (WHC) and the favorable texture profile analysis (TPA), which improved the photostability (2.57 times) and storage stability of curcumin (6.09 times). Moreover, the release rate of curcumin from the composite gel in intestinal fluid was higher than that in the stomach, which was related to the non-digestible characteristics of the curdlan and the dense network structure of the gel. The release kinetics results indicated that the main release mechanism of curcumin in the composite gel during the simulated digestion process was the diffusion mechanism. In conclusion, CUR-WPI composite gel is a good delivery carrier for curcumin, indicating its potential value for application in functional dairy products.

Graphical Abstract