Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body. (3rd October 2020)

• Record Type: Journal Article
• Authors: He, Shenghua; Zhou, Sanjiu; Guo, Weiyun; Wang, Yonghui; Liu, Chunhong; Wang, Rongchun; Xiao, Fugang
• Is Part Of: Journal of food process engineering. Volume 43:Number 12(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-10-03
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13556
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: In this study, rapeseed oil bodies (RPOBs) were used to prepare curcumin emulsions (CEs) in order to investigate their stability and gastrointestinal. The results showed that particle size significantly reduced ( p < .05) with increasing RPOBs concentrations from 1.0 to 6.0 wt%. Additionally, CEs showed good stability at pH 2.0–10.0. However, CEs were instable at salt concentration ranging from 100 to 500 mM and at temperatures between 35 and 95°C. CE fat droplet size after 30 min of digestion time exhibited a remarkable increase ( p < .05) compared with other times. Upon exposure to simulated intestinal fluid (SIF) conditions, CEs particle sizes gradually decreased with increasing digestion time. Then, 56% curcumin and 40 μmol/ml free fatty acids were produced from CEs after 180 min digestion time under SIF conditions. Practical applications: Our findings indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery‐controlled release of lipophilic bioactive compounds from emulsions during gastrointestinal digestion. Abstract : In this study, rapeseed oil bodies were used to prepare curcumin emulsions. The results indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery‐controlled release of lipophilic bioactive compounds.