食品科学2026，Vol.47Issue(10)：75-84,10.DOI:10.7506/spkx1002-6630-20251028-220
超声辅助辛烯基琥珀酸酐改性小米淀粉稳定Pickering乳液及其负载姜黄素的分析
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
摘要
Abstract
In this study,octenyl succinic anhydride(OSA)-modified millet starch was prepared from millet starch via ultrasonic pretreatment.The effects of starch particle concentration and oil-to-water ratio on the stability of Pickering emulsions were investigated,and the potential of Pickering emulsions as curcumin delivery carriers was evaluated through in vitro simulated digestion experiments.The results showed that with increasing starch particle concentration,the particle size of OSA-modified millet starch-stabilized Pickering emulsions decreased significantly(from 2 051.67 to 720.83 nm),the emulsification index and apparent viscosity increased,and the stability improved,reaching a basically stable state at a concentration of 5 g/100 mL.In addition,with the increase in oil phase ratio,the particle size of emulsions increased(from 638.11 to 2 967.35 nm),accompanied by corresponding improvements in the emulsification index,apparent viscosity and stability.In comparison to native starch-stabilized Pickering emulsion,the Pickering emulsion stabilized by OSA-modified millet starch exhibited higher curcumin loading capacity and in vitro bioaccessibility(90.38%and 23.49%,respectively)along with improved free fatty acid release and storage stability.Therefore,Pickering emulsions stabilized by OSA-modified millet starch are an effective carrier for protecting and delivering bioactive substances such as curcumin.关键词
小米淀粉/辛烯基琥珀酸酐酯化改性/Pickering乳液/姜黄素/包埋Key words
millet starch/octenyl succinic anhydride esterification modification/Pickering emulsion/curcumin/encapsulation分类
轻工纺织引用本文复制引用
刘佳佳,张艺檬,闫倩倩,岳雨含,刘元宏,王文涛,孙圣麟..超声辅助辛烯基琥珀酸酐改性小米淀粉稳定Pickering乳液及其负载姜黄素的分析[J].食品科学,2026,47(10):75-84,10.基金项目
山东省重点研发计划(重大科技创新工程)项目(2024CXGC010917) （重大科技创新工程）
