{"title":"κ-卡拉胶对淡水贻贝（Solenaia oleivora）蛋白乳液凝胶的影响：凝胶形成、稳定性和姜黄素输送。","authors":"Wanwen Chen, Wu Jin, Xueyan Ma, Haibo Wen, Gangchun Xu, Pao Xu, Hao Cheng","doi":"10.3390/gels10100659","DOIUrl":null,"url":null,"abstract":"<p><p>Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (<i>Solenaia oleivora</i>) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.</p>","PeriodicalId":12506,"journal":{"name":"Gels","volume":"10 10","pages":""},"PeriodicalIF":5.0000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507120/pdf/","citationCount":"0","resultStr":"{\"title\":\"Impact of κ-Carrageenan on the Freshwater Mussel (<i>Solenaia oleivora</i>) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery.\",\"authors\":\"Wanwen Chen, Wu Jin, Xueyan Ma, Haibo Wen, Gangchun Xu, Pao Xu, Hao Cheng\",\"doi\":\"10.3390/gels10100659\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (<i>Solenaia oleivora</i>) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.</p>\",\"PeriodicalId\":12506,\"journal\":{\"name\":\"Gels\",\"volume\":\"10 10\",\"pages\":\"\"},\"PeriodicalIF\":5.0000,\"publicationDate\":\"2024-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507120/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Gels\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.3390/gels10100659\",\"RegionNum\":3,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"POLYMER SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Gels","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.3390/gels10100659","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
引用次数: 0
摘要
基于蛋白质的乳液凝胶因其独特的结构、显著的封装效率和可调的消化行为而成为一种理想的传输系统。淡水贻贝（Solenaia oleivora）分离蛋白（SoPI）是一种新兴的可持续蛋白质，具有很高的营养价值，在功能食品的开发中具有独特的价值。在此，我们用SoPI和κ-卡拉胶（κ-CG）制成了复合乳液凝胶，用于输送姜黄素。SoPI/κ-CG稳定乳液具有很高的姜黄素包封效率，约为95%。此外，随着κ-CG 浓度的增加，姜黄素的贮藏稳定性和消化稳定性也得到了显著改善。κ-CG浓度为1.50%时，姜黄素在45 °C储存21天和体外胃肠道消化6小时后分别保留了约80%和90%。添加 0.50% κ-CG 后，姜黄素的生物利用率最高（约为 60%）。这项研究说明了 SoPI 乳液凝胶作为载体稳定和输送疏水性多酚的潜力。
Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery.
Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.
期刊介绍：
The journal Gels (ISSN 2310-2861) is an international, open access journal on physical (supramolecular) and chemical gel-based materials. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. Therefore, there is no restriction on the maximum length of the papers, and full experimental details must be provided so that the results can be reproduced. Short communications, full research papers and review papers are accepted formats for the preparation of the manuscripts.
Gels aims to serve as a reference journal with a focus on gel materials for researchers working in both academia and industry. Therefore, papers demonstrating practical applications of these materials are particularly welcome. Occasionally, invited contributions (i.e., original research and review articles) on emerging issues and high-tech applications of gels are published as special issues.
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