RESUMO
Research on the use of polysaccharides as hydrophobic bioactive carriers instead of proteins is still scarce. Sugar beet pectin (SBP) contains a small amount of protein and is a potential carrier for loading curcumin. In this work, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil. By mixing the SBP solution (40 mg/mL) with curcumin powder (25 mg/mL SBP solution), an SBP-curcumin complex (SBP-Cur) was fabricated with a loading amount of 32 mg/g SBP, and the solubility of curcumin improved 116,000-fold. Fluorescence spectroscopy revealed that hydrophobic interactions drove the complexation of curcumin and SBP. Crosslinked by genipin (10 mM), SBP-Cur showed a dark blue color, and the gel strength of laccase-catalyzed gels was enhanced. Heating and UV radiation tests suggested that the genipin crosslinking and gelation strategies substantially improved the stability of curcumin. Because of the unique UV-blocking capacity of blue pigment, crosslinked samples retained 20% more curcumin than control samples. With the enhanced stability of curcumin, the crosslinked SBP-curcumin complexes could be a functional food ingredient used in functional drinks, baked food, and jelly food.
RESUMO
Astragalus ernestii has been used as a substitute for Radix Astragali (Huang-Qi) in southwest China. To better understand the chemical rationale for the medicinal usage, the phytochemistry of A. ernestii was recently studied. As a result, a novel aurone-phenylpropanoid adduct astrernestin (1), together with five known phenoloids calycosin-7-O-ß-D-glucopyranoside (2), 4,4'-dimethoxy-3'-hydroxy-7,9':7',9-diepoxylignan-3-O-ß-D-glucopyranoside (3), syringaresinol-4-O-ß-D-monoglucoside (4), hedyotol D 4â³-O-ß-D-glucopyranoside (5) and trifolirhizin (6), were isolated from the roots of A. ernestii. The structure of compound 1 was elucidated by extensive spectroscopic analysis and optical rotation calculation.
