Impact of pectin type on the stability of curcumin-loaded, (−)-epigallocatechin-3-gallate- based metal-phenolic networks

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-04 DOI:10.1016/j.foodhyd.2025.111411

Thamila Dib , Halile Fidèle Paraiso , Yi Wang , Haibo Pan , Shiguo Chen

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Abstract

The low solubility and stability of curcumin hamper its application in food and pharmaceutical industries. In this work, curcumin was successfully loaded into a metal polyphenol network (MPN) via coordination between (−)-epigallocatechin-3-gallate (EGCG) and iron ions (Fe³⁺) and provided a high curcumin loading efficiency (97.79 ± 0.61 %) and loading capacity (34.04 ± 1.65 %). Additionally, the incorporation of pectin enhanced the stability of the MPNs during storage. Compared to high methoxyl homogalacturonan-enriched pectin (HMP) and low methoxyl homogalacturonan-enriched pectin (LMP), the utilization of rhamnogalacturonan type I (RG-I) enriched pectin resulted in smaller (272 nm–430 nm) and more uniform nanoparticles with excellent stability against the environmental conditions (pH, ionic strength, and temperature). The presence of the pectin layer preserved the antioxidant potential of the polyphenols, as well as the stability of the MPNs during in vitro digestion. Thus, RG-I enriched pectin is a promising natural polymer for both bioactive compounds delivery and MPNs stability for their application in food and pharmaceutical industries.

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果胶类型对姜黄素负载、(−)-表没食子儿茶素-3-没食子酸酯基金属-酚网络稳定性的影响

姜黄素的低溶解度和稳定性阻碍了其在食品和制药工业中的应用。通过(−)-表没食子儿茶素-3-没食子酸酯（EGCG）和铁离子（Fe3+）之间的配合，姜黄素成功地负载到金属多酚网络（MPN）中，并提供了较高的姜黄素负载效率（97.79±0.61%）和负载容量（34.04±1.65%）。此外，果胶的掺入提高了mpn在储存过程中的稳定性。与高甲氧基均半乳糖醛酸富集果胶（HMP）和低甲氧基均半乳糖醛酸富集果胶（LMP）相比，利用鼠李糖半乳糖醛酸ⅰ型（RG-I）富集果胶得到的纳米颗粒更小（272 nm - 430 nm）、更均匀，对环境条件（pH、离子强度和温度）具有良好的稳定性。果胶层的存在保留了多酚的抗氧化潜力，以及mpn在体外消化过程中的稳定性。因此，RG-I富集果胶是一种具有生物活性化合物输送和mpn稳定性的天然聚合物，可用于食品和制药工业。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.