食品工业科技2025，Vol.46Issue(10)：65-74,10.DOI:10.13386/j.issn1002-0306.2024050283
燕麦β-葡聚糖与原花青素基负载姜黄素乳液凝胶的稳定性及消化特性
Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oatβ-Glucan and Proanthocyanidins
摘要
Abstract
In this paper,the curcumin-loaded O/W emulsion gels with an oil phase fraction of 80％were fabricated using oat β-glucan(BG)and proanthocyanidins(PA)complexes to improve the stability and bioaccessibility of curcumin.The microstructure and formation mechanism of BG and PA self-assembly complexes were analyzed.Additionally,the microstructure,rheological properties,stability,and in vitro digestive properties of curcumin-loaded emulsion gels fabricated with different mass ratios of BG/PA(BG/PA=1:0～1:1.0)were explored.The results showed that BG-PA could self-assemble to form colloidal complexes through hydrogen bonding and hydrophobic interactions.Meanwhile,colloidal complexes that were approximately spherical in shape could be formed when the mass ratio of BG to PA was 1:0.5.The curcumin-loaded emulsion gels could not be obtained with merely 2％BG(BG/PA=1:0),but the BG-PA complexes could form a stable emulsion gel.In particular,curcumin-loaded emulsion gels fabricated by BG-PA complexes with BG/PA=1:0.1～1:0.5 had small particle sizes(15 μm)and good centrifugal stability(instability index<0.3).Additionally,when emulsions were exposed to high temperatures(55℃)and UV light,BG-PA based emulsion gels effectively slowed down the degradation of curcumin in a dose-dependent manner.The results of simulated gastrointestinal digestion showed that the bioaccessibility of curcumin in the BG-PA based emulsion gels was higher compared with the emulsion fabricated by 2％BG alone(P<0.05).The research results can serve as a technical reference for the application of plant-based polysaccharide and polyphenol complex systems in gelled food and cosmetic emulsions loaded with bioactive ingredients.关键词
燕麦β-葡聚糖/原花青素/乳液凝胶/姜黄素/体外消化Key words
oatβ-glucan/proanthocyanidins/emulsion gels/curcumin/in vitro digestion分类
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李晓彤,陈颖,陈绵鸿,曾凡珂,代亚萍,周伟,李如一..燕麦β-葡聚糖与原花青素基负载姜黄素乳液凝胶的稳定性及消化特性[J].食品工业科技,2025,46(10):65-74,10.基金项目
国家自然科学基金青年科学基金项目(32001689) （32001689）
中国热带农业科学院基本科研业务费专项资金(1630122022005) （1630122022005）
中国热带农业科学院国家热带农业科学中心科技创新团队(CATASCXTD202304). （CATASCXTD202304）
