Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.
Food Chem
; 389: 133055, 2022 Sep 30.
Article
em En
| MEDLINE
| ID: mdl-35489261
ABSTRACT
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVAPE ratio of 11 (C-11) may form particulates with a core-shell structure by a flocculation mechanism. The C-11-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 µm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Curcumina
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article