Development of tea polysaccharides-xanthan gum complex oleogel: Characterization and curcumin delivery

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-04-03 DOI:10.1016/j.jfoodeng.2025.112600

Yue Chen , Shengqi Li , Na Zhang , Ke Zhang , Xiaoqiang Chen

引用次数: 0

Abstract

Oleogels have significant potential for delivering lipid-soluble bioactive compounds. We here prepared a tea polysaccharide conjugate (TPC)-Xanthan gum (XG) complex using the emulsion template method and investigated its curcumin (Cur) loading capacity and in vitro digestion mechanisms. Results unveiled that XG interacts non-covalently with TPC, primarily through electrostatic interactions and hydrogen bonding, enhancing emulsion template formation and stabilization. In addition, XG improved the oleogel's oil-binding capacity, gel strength, hardness, apparent viscosity, and other gel properties. Meanwhile, the complex oleogel-loaded Cur exhibited a high Cur encapsulation efficiency (>80 %), increased antioxidant activity, an augmented free fatty acid release rate, and improved Cur bioaccessibility (>50 %) and digestive stability. These findings provide a novel approach to designing oleogels for the effective delivery of lipid-soluble bioactive compounds.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.