Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate
In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro sim...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-001.pdf |
| _version_ | 1797303313253793792 |
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| author | LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu |
| author_facet | LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu |
| author_sort | LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu |
| collection | DOAJ |
| description | In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system. |
| first_indexed | 2024-03-07T23:51:03Z |
| format | Article |
| id | doaj.art-5f868c618a284c9caa788b5fd8744039 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-07T23:51:03Z |
| publishDate | 2024-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-5f868c618a284c9caa788b5fd87440392024-02-19T05:50:03ZengChina Food Publishing CompanyShipin Kexue1002-66302024-01-014511710.7506/spkx1002-6630-20230228-256Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallateLI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu0(College of Food Science, South China Agricultural University, Guangzhou 510642, China)In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-001.pdfwhey protein isolate-(-)-epigallocatechin-3-gallate grafts; nanoemulsion; in vitro digestion; free fatty acid release |
| spellingShingle | LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate Shipin Kexue whey protein isolate-(-)-epigallocatechin-3-gallate grafts; nanoemulsion; in vitro digestion; free fatty acid release |
| title | Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate |
| title_full | Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate |
| title_fullStr | Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate |
| title_full_unstemmed | Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate |
| title_short | Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate |
| title_sort | differences in in vitro digestibility of curcumin nanoemulsions stabilized by whey protein isolate and whey protein isolate epigallocatechin 3 gallate |
| topic | whey protein isolate-(-)-epigallocatechin-3-gallate grafts; nanoemulsion; in vitro digestion; free fatty acid release |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-001.pdf |
| work_keys_str_mv | AT liyanxinchenliyingliyanxiexinanlilu differencesininvitrodigestibilityofcurcuminnanoemulsionsstabilizedbywheyproteinisolateandwheyproteinisolateepigallocatechin3gallate |