Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, nativ...

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Bibliographic Details
Main Authors: Jihyun Kang, Ye-Hyun Kim, Soo-Jin Choi, Shin-Joung Rho, Yong-Ro Kim
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
4αGTase-treated rice starch
curcumin
filled hydrogel
ultraviolet stability
curcumin retention
Online Access:https://www.mdpi.com/2304-8158/10/1/150

Internet

https://www.mdpi.com/2304-8158/10/1/150

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