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Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate

Authors :
LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu
Source :
Shipin Kexue, Vol 45, Iss 1, Pp 1-7 (2024)
Publication Year :
2024
Publisher :
China Food Publishing Company, 2024.

Abstract

In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system.

Details

Language :
English, Chinese
ISSN :
10026630
Volume :
45
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Shipin Kexue
Publication Type :
Academic Journal
Accession number :
edsdoj.5f868c618a284c9caa788b5fd8744039
Document Type :
article
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230228-256