Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation

Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation

Curcumin was encapsulated within dairy milk products (skim, low-fat and whole) using a pH-driven method. The curcumin was incorporated into all milk products at a high encapsulation efficiency (>85%) and was shown to be in an amorphous state. Ultracentrifugation analysis showed that the curcumin...

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Bibliographic Details
Main Authors: Hongxia Gao, Ce Cheng, Suqiong Fang, David Julian McClements, Li Ma, Xing Chen, Liqiang Zou, Ruihong Liang, Wei Liu
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Journal of Functional Foods
Subjects:
Milk
Curcumin
Partitioning
Stability
Bioaccessibility
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622000603

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