姜黄素
生物高聚物
羧甲基纤维素
化学
脂类消化
脂解
溶解度
控制释放
色谱法
化学工程
脂肪酶
材料科学
生物化学
有机化学
纳米技术
聚合物
脂肪组织
工程类
酶
钠
作者
Jing Zhang,Piyanan Chuesiang,Jun Tae Kim,Gye Hwa Shin
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-01
卷期号:392: 133306-133306
被引量:16
标识
DOI:10.1016/j.foodchem.2022.133306
摘要
Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality.
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