通过乳铁蛋白和羧甲基塔拉胶的复合共凝胶对姜黄素进行微胶囊化,以便将其纳入可食用薄膜中

IF 4.6 Q1 CHEMISTRY, APPLIED
Barbara da Silva Soares , Augusto Bene Tomé Constantino , Edwin Elard Garcia-Rojas
{"title":"通过乳铁蛋白和羧甲基塔拉胶的复合共凝胶对姜黄素进行微胶囊化,以便将其纳入可食用薄膜中","authors":"Barbara da Silva Soares ,&nbsp;Augusto Bene Tomé Constantino ,&nbsp;Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2024.100178","DOIUrl":null,"url":null,"abstract":"<div><p>Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After <em>in vitro</em> gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·<sup>+</sup>). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100178"},"PeriodicalIF":4.6000,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000037/pdfft?md5=4523387f3a84890892fdb479564314f8&pid=1-s2.0-S2667025924000037-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films\",\"authors\":\"Barbara da Silva Soares ,&nbsp;Augusto Bene Tomé Constantino ,&nbsp;Edwin Elard Garcia-Rojas\",\"doi\":\"10.1016/j.fhfh.2024.100178\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After <em>in vitro</em> gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·<sup>+</sup>). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.</p></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":\"5 \",\"pages\":\"Article 100178\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2024-01-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2667025924000037/pdfft?md5=4523387f3a84890892fdb479564314f8&pid=1-s2.0-S2667025924000037-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2667025924000037\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025924000037","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

摘要

姜黄素是姜黄(Curcuma longa)中的一种天然生物活性物质,对健康有诸多益处,但易受碱性条件、光、氧化和热的影响。本研究旨在利用乳铁蛋白(LF)和羧甲基塔拉胶(CMTG)的复合共凝胶对姜黄素进行微胶囊化,以应用于可食用薄膜。通过相图、ZETA电位和等温滴定量热法研究了壁材的形成。使用不同的芯壁比和生物聚合物总浓度,通过复合共凝胶法封装姜黄素。最后,微胶囊被用于制作可食用明胶基薄膜。结果表明,LF 和 CMTG 可在 pH 值为 4.5 的条件下通过静电吸引形成复合物,具有很高的亲和力和最佳的姜黄素封装效率(74.78%)。微胶囊能在口腔和胃部阶段保护姜黄素,在肠道阶段的平均释放率为 81.81%。经过体外胃肠道消化后,封装姜黄素的生物可及性约为 67%。将姜黄素微胶囊添加到可食用明胶薄膜中,可降低透光率并提高抗氧化活性(FRAP 和 DPPH-+)。含有微胶囊的薄膜保留了其机械性能。因此,通过 LF/CMTG 复合共凝胶形成的含姜黄素微胶囊可用于生产具有高功能特性的可食用薄膜。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films

Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films

Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After in vitro gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·+). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信