姜黄素
姜黄素
化学
生物利用度
保健品
食品科学
功能性食品
脂解
生物化学
药理学
医学
脂肪组织
作者
Hailong Yu,Ke Shi,Dong Liu,Qingrong Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2012-03-01
卷期号:131 (1): 48-54
被引量:149
标识
DOI:10.1016/j.foodchem.2011.08.027
摘要
Curcumin, the major curcuminoid compound, is a well-known nutraceutical with many health-promoting properties. Its water insolubility, however, greatly affects its bioaccessibility and thereby bioavailability. The objective of this study was to develop a food-grade curcuminoids organogel with high bioaccessibility and high loading of curcumin. The bioaccessibility was evaluated using in vitro lipolysis experiments. It was shown that medium chain triacylglycerols (MCT) has high digestibility and thus generated high bioaccessibility of curcuminoids. High curcumin loading was achieved by the incorporation of Span 20 in the MCT. Furthermore, monostearin was used as a GRAS (generally recognised as safe) organogelator to form the food-grade organogel, in which the bioaccessibility of curcuminoids was not affected by the gel formation. This newly-developed organogel has the potential to be used for oral delivery of curcuminoids as well as incorporated in functional foods systems.
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