Xingchen Gao , Yakun Hou , Yajun Deng , Shiyu Sun , Lianfeng Zhao , Sheng Liu , Yaxin Sang , Bing Yang
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引用次数: 0
Abstract
Curcumin, a polyphenolic compound with strong antioxidant and antidiabetic effects, faces limited application due to its lipophilicity and chemical instability. This study investigated the use of cellulose nanocrystals (CNCs), derived from jujube seed waste, to stabilize Pickering emulsions for curcumin encapsulation and assess its digestive behavior. CNCs with varying lengths were produced via acid hydrolysis, ammonium persulfate oxidation, and ultrasonic treatment. Structural and functional properties were characterized, and the influence of CNC length, concentration, and oil-to-water ratio on emulsion formation and curcumin digestibility was examined. Ultrasonication reduced CNC length, increased hydrophobicity, and improved network formation without altering crystallinity. All CNC variants effectively stabilized emulsions, which remained stable during storage. Emulsions with CNC concentrations above 0.9 % formed dense three-dimensional networks that enhanced overall emulsion stability. In vitro digestion revealed that longer CNCs provided better protection for encapsulated curcumin but reduced its bioavailability. Higher oil phase ratios suppressed free fatty acid (FFA) release by limiting lipase access to lipid droplets. Overall, this study demonstrates that adjusting CNC length and oil content provides an effective approach for controlling lipid digestion and optimizing curcumin bioavailability in Pickering emulsions, supporting their use as functional delivery systems.
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.