文献类型： 外文期刊

作者： Wu Shanshan ¹ ; Huang Meigui ² ; Li Chunyang ¹ ; Chai Zhi ¹ ; Cui Li ¹ ; Huang Wuyang ¹ ; Li Ying ¹ ; Feng Jin ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, 159 Longpan Rd, Nanjing 210037, Peoples R China

3.Zhejiang Univ, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Peoples R China

关键词： Ovalbumin; Burdock polysaccharides; Nanostructured lipid carriers; High-intensity ultrasound treatment; Curcumin

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 111 卷

页码：

收录情况： SCI

摘要： Ovalbumin (OVA)-burdock polysaccharide complex emulsifiers were prepared in this work by high-intensity ultrasound (HIU) treatment for nanostructured lipid carriers (NLCs) stabilization. HIU treatment remarkably changed their physicochemical properties and resulted in the cross-linking between these two biopolymers. The diffusion rate of the stabilizers towards oil-water interface and their dilatational elastic modulus increased with increasing ultrasound power at first, reaching a maximum at 400 W cm(-2), and decreased thereafter. Therefore, Biopolymers treated with 400 W cm(-2) energy intensity were most effective in preventing the polymorphic transition of NLCs and degradation of encapsulated curcumin (Cur) because they assembled a compact interfacial layer that blocked the motion of carrier oil. Moreover, they also contributed to a more sustainable Cur release in the simulated gastrointestinal tract. Cur in NLCs presented remarkably higher cellular antioxidant capacity and ROS-scavenging capacity than free Cur, which might arise from the enhanced solubility and chemical stability of the former.