Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties.
Food Chem
; 456: 139938, 2024 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-38870806
ABSTRACT
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Glycine max
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Drug Delivery Systems
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Curcumin
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Digestion
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Emulsions
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Whey Proteins
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Gum Arabic
Limits:
Humans
Language:
En
Journal:
Food Chem
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Food chem
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Food chemistry
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: