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作 者:Luhui Wang Xinru Zhang Junxia Xiao Jiayi Shi
机构地区:[1]College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China [2]College of Food Science and Engineering,Ocean University of China,Qingdao 266109,China [3]College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing 210023,China
出 处:《Food Science and Human Wellness》2023年第2期555-563,共9页食品科学与人类健康(英文)
基 金:financial support from the Natural Science Foundation of Shandong Province(ZR2015CM037);the National Science Foundation of China(31571890)。
摘 要:The stability against various environmental stresses of the curcumin-loaded secondary and tertiary emulsions that was emulsified by whey protein isolate(WPI)and coated by chitosan(CHI),carboxymethyl konjac glucomannan(CMKGM),or their combination through layer-by-layer assembly was investigated.Generally,the multilayered emulsions were destabilized in high Na Cl concentrations or medium p H that could interrupt the electrostatic interaction between the three polyelectrolytes or deprotonate CHI,indicating that electrostatic interaction played an important role in the stability of emulsions.Compared with the primary emulsion that was solely stabilized by WPI,extra coating with CHI and CMKGM generally increased the stability of the emulsion against repeated freezing-thawing,improved the retention of curcumin against heating,UV irradiation,and long-term storage,and the effects were more remarkable in the tertiary emulsion with CMKGM locating in the outmost layer.Since CMKGM has shown the colon-targeted delivery potency,the multilayered emulsions assembled by layer-by-layer deposition,especially the tertiary emulsion,could be used as an effective carrier for the targeted delivery of curcumin.
关 键 词:CURCUMIN Multilayered emulsion Layer-by-layer assembly Carboxymethyl konjac glucomannan Electrostatic interaction
分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]
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