Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin
文献类型： 外文期刊
作者： Feng, Tao 1 ; Hu, Zhongshan 1 ; Wang, Ke 2 ; Zhu, Xiao 3 ; Chen, Da 4 ; Zhuang, Haining 5 ; Yao, Lingyun 1 ; Song, Shiqin 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
3.Purdue Univ, Dept Agr & Biol Engn, Informat Technol Purdue, Res Comp, W Lafayette, IN 47907 USA
4.Ohio State Univ, Dept Food Sci & Technol, 2015 Fyffe Rd, Columbus, OH 43210 USA
5.Shanghai Acad Agr Sci, Inst Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
关键词： Debranched starch; Curcumin; Interaction mechanism; Emulsion; Molecular dynamics simulation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 161 卷
页码：
收录情况： SCI
摘要： Curcumin has been widely recognized as health-promoting compound. However, the intrinsic hydrophobicity, chemical instability and photodegradation limits its applications in foods. In this study, a novel emulsion was developed to encapsulate curcumin using debranched starch (DBS). The encapsulation efficiency of curcumin was 71.11% with a loading rate of 12.07%. The prepared emulsions showed better stability and solubility of curcumin than those stabilized only with Tween80 and lectin. The DBS incorporated emulsion had a uniform droplet size distribution with an average value of b1 mu m. The molecular dynamics (MD) simulation showed that the water bridge between debranched starch and curcumin may play an important role in the complexation process, thus contributing to a better performance of the emulsion. This work shed light on the encapsulation process and interaction between DBS and curcumin, which is valuable to develop new emulsion-based delivery systems for bioactive lipophilic compounds using modified starch. (c) 2020 Elsevier B.V. All rights reserved.
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