Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery

文献类型： 外文期刊

第一作者： Chen, Wanwen

作者： Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Cheng, Hao

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关键词： aquatic protein; kappa-carrageenan; cold-set emulsion gel; encapsulation; in vitro digestion; bioaccessibility

期刊名称：GELS （ 影响因子：5.3； 五年影响因子：5.4 ）

ISSN：

年卷期： 2024 年 10 卷 10 期

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收录情况： SCI

摘要： Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and kappa-carrageenan (kappa-CG) for the delivery of curcumin. SoPI/kappa-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of kappa-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the kappa-CG concentration increased. At 1.50% kappa-CG, around 80% and 90% curcumin remained after 21-day storage at 45 degrees C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% kappa-CG obtained the highest bioaccessibility of curcumin (similar to 60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.

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