From agro-waste to functional emulsifiers: Length-optimized cellulose nanocrystals from jujube seeds enhance curcumin delivery in pickering emulsions

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Xingchen Gao , Yakun Hou , Yajun Deng , Shiyu Sun , Lianfeng Zhao , Sheng Liu , Yaxin Sang , Bing Yang
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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.

Abstract Image

从农业废弃物到功能性乳化剂:长度优化的纤维素纳米晶体从枣种子增强姜黄素输送在酸洗乳剂
姜黄素是一种多酚类化合物,具有较强的抗氧化和抗糖尿病作用,但由于其亲脂性和化学不稳定性,其应用受到限制。本研究研究了从大枣种子废料中提取的纤维素纳米晶体(CNCs)对姜黄素包封皮克林乳液的稳定性,并评估了其消化行为。通过酸水解、过硫酸铵氧化和超声波处理制备了不同长度的cnc。表征了其结构和功能特性,考察了CNC长度、浓度和油水比对乳化液形成和姜黄素消化率的影响。超声减少了CNC长度,增加了疏水性,并在不改变结晶度的情况下改善了网络的形成。所有CNC变体有效地稳定了乳液,在储存期间保持稳定。CNC浓度高于0.9%的乳剂形成致密的三维网络,增强了乳剂的整体稳定性。体外消化表明,较长的cnc对包封的姜黄素提供了更好的保护,但降低了其生物利用度。较高的油相比通过限制脂肪酶接近脂滴来抑制游离脂肪酸(FFA)的释放。总的来说,本研究表明,调整CNC长度和油含量为控制皮克林乳剂中的脂质消化和优化姜黄素的生物利用度提供了有效的方法,支持其作为功能性递送系统的使用。
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来源期刊
Food Hydrocolloids
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.
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