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Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release.
Chen, Huirong; Jiang, Yuling; Zhang, Biao; Fang, Yong; Lin, Qinlu; Ding, Yongbo.
Afiliación
  • Chen H; National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Tec
  • Jiang Y; National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Tec
  • Zhang B; National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Tec
  • Fang Y; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
  • Lin Q; National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Tec
  • Ding Y; National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Tec
Int J Biol Macromol ; 238: 124115, 2023 May 31.
Article en En | MEDLINE | ID: mdl-36963551
ABSTRACT
To apply octenyl succinic anhydride (OSA)-modified corn, potato and pea starch nanoparticles (OCSNPs, OPtSNPs and OPSNPs, respectively) as Pickering emulsion stabilizers, effect of environmental conditions such as 30 days of storage period, pH of 1-11, ionic strength of 0.1-0.9 mol/L and heat of 30-90 °C on the stability of the emulsions was evaluated. Compared with emulsions stabilized by starch nanoparticles (SNPs), the emulsions stabilized by OSA-modified SNPs (OSNPs) kept stable against different environmental stresses (pH, ionic strength and heat) as well as for a storage period of 30 days, especially for OPtSNPs. Additionally, oiling-off was not observed in OSNPs emulsions over the storage time. OSNPs emulsions also showed improved protection on curcumin during storage and controlled release during in vitro digestion. These findings enlarged the application of OCSNPs, OPtSNPs and OPSNPs stabilized-Pickering emulsion in food systems and deliver system.
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum tuberosum / Curcumina / Nanopartículas Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum tuberosum / Curcumina / Nanopartículas Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article