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IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-09 DOI:10.1002/jsfa.14209

Niancheng Hong, Shengnan Liu, Yaodi Zhu, Miaoyun Li, Lijun Zhao, Dong Liang, Gaiming Zhao

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引用次数: 0

摘要

背景：姜黄素是一种天然多酚类化合物，具有多种生物活性：姜黄素是一种天然多酚化合物，具有多种生物活性。然而，其在水中的低溶解度和不稳定性大大限制了其在食品工业中的潜在应用。因此，需要合适的封装系统来解决这些限制：本研究首先考察了牛骨蛋白水解物（BBPH）与亚麻籽胶（FG）结合后的结构变化，随后评估了 BBPH-FG 乳剂对姜黄素的包封性能。结果表明，在水溶液中，BBPH 和亚麻籽胶通过疏水和静电作用形成了复合物，这显著增强了 BBPH 的表面疏水性，并提高了其热稳定性（145.1 °C）。在乳液中包囊姜黄素的结果表明，姜黄素的加入对 BBPH-FG 乳液体系的整体稳定性影响很小。姜黄素浓度为 0.2% 时，封装效率达到 77.51%。在此浓度下，姜黄素乳液对 OH 自由基、DPPH 自由基和 ABTS 自由基的清除率分别为 62.69%、86.98% 和 79.98%。此外，体外模拟消化实验结果表明，姜黄素被乳液包囊后的消化稳定性和生物可及性分别为 77.47% 和 67.36%，均明显高于溶解在油相中的姜黄素：本研究表明，通过 BBPH-FG 乳液体系进行封装可显著提高姜黄素在体外模拟消化过程中的稳定性和生物可及性。这些发现为构建食品级乳液给药系统提供了宝贵的见解，并为扩大姜黄素的应用提供了潜在的途径。© 2025 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Curcumin delivery based on bovine bone protein hydrolysate-flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement.

Background: Curcumin is a natural polyphenolic compound that exhibits various biological activities. However, its low solubility in water and instability significantly limit its potential application in the food industry. Therefore, appropriate encapsulation systems are required to address these limitations.

Results: This study initially examined the structural changes of bovine bone protein hydrolysate (BBPH) after its combination with flaxseed gum (FG) and subsequently evaluated the encapsulation properties of BBPH-FG emulsions for curcumin. The results showed that, in an aqueous solution, BBPH and FG formed a complex through hydrophobic and electrostatic interactions, which significantly enhanced the surface hydrophobicity of the BBPH and improved its thermal stability (145.1 °C). Encapsulation of curcumin in the emulsions revealed that its incorporation had a minimal effect on the overall stability of the BBPH-FG emulsion system. The encapsulation efficiency reached 77.51% when the curcumin concentration was 0.2%. At this concentration, the curcumin emulsions demonstrated scavenging efficiencies of 62.69%, 86.98% and 79.98% for OH radicals, DPPH radicals and ABTS radicals, respectively. Furthermore, the results from in vitro simulated digestion experiments indicated that the digestive stability and bioaccessibility of curcumin following emulsion encapsulation were 77.47% and 67.36%, respectively, both of which were markedly higher than those of curcumin dissolved in the oil phase.

Conclusion: This study demonstrates that encapsulation via a BBPH-FG emulsion system can significantly enhance the stability and bioaccessibility of curcumin during in vitro simulated digestion. These findings provide valuable insights into the construction of food-grade emulsion delivery systems and offer potential avenues for expanding the applications of curcumin. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.