Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin.


Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
15 Oct 2020
Historique:
received: 25 03 2020
revised: 08 06 2020
accepted: 11 06 2020
pubmed: 20 6 2020
medline: 26 3 2021
entrez: 20 6 2020
Statut: ppublish

Résumé

Curcumin has been widely recognized as health-promoting compound. However, the intrinsic hydrophobicity, chemical instability and photodegradation limits its applications in foods. In this study, a novel emulsion was developed to encapsulate curcumin using debranched starch (DBS). The encapsulation efficiency of curcumin was 71.11% with a loading rate of 12.07%. The prepared emulsions showed better stability and solubility of curcumin than those stabilized only with Tween80 and lectin. The DBS incorporated emulsion had a uniform droplet size distribution with an average value of <1 μm. The molecular dynamics (MD) simulation showed that the water bridge between debranched starch and curcumin may play an important role in the complexation process, thus contributing to a better performance of the emulsion. This work shed light on the encapsulation process and interaction between DBS and curcumin, which is valuable to develop new emulsion-based delivery systems for bioactive lipophilic compounds using modified starch.

Identifiants

pubmed: 32553966
pii: S0141-8130(20)33530-3
doi: 10.1016/j.ijbiomac.2020.06.088
pii:
doi:

Substances chimiques

Emulsifying Agents 0
Emulsions 0
Starch 9005-25-8
Curcumin IT942ZTH98

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

746-754

Informations de copyright

Copyright © 2020 Elsevier B.V. All rights reserved.

Auteurs

Tao Feng (T)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China. Electronic address: fengtao@sit.edu.cn.

Zhongshan Hu (Z)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.

Ke Wang (K)

School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.

Xiao Zhu (X)

Research Computing, Information Technology at Purdue (ITaP), Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA.

Da Chen (D)

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columnbus, OH 43210, USA.

Haining Zhuang (H)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Shanghai 201403, China.

Lingyun Yao (L)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.

Shiqing Song (S)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.

Huatian Wang (H)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.

Min Sun (M)

School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.

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Classifications MeSH