Development of curcumin‐loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility

Development of curcumin‐loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility

Abstract The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60°C, 85°C, and 110°C) on properties of native whey protein concentrate (NWPC) were evaluated, followed by delivering of curcumin through a nanoemulsion system stabilized with extruded WPC (EWPC). Protein solubility, s...

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Bibliographic Details
Main Authors: Morteza Jafari, Karim Parastouei, Sepideh Abbaszadeh
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
curcumin
delivery system
extrusion cooking
nanoemulsion
whey protein concentrate
Online Access:https://doi.org/10.1002/fsn3.3860

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