Production and utilization of non-covalent dairy-based proteins complexed with date palm leave polyphenols for improving curcumin stability  

作　　者：Waqas N.Baba Raghad Abdelrahman Sajid Maqsood 

机构地区：[1]Food Science Department,College of Agriculture and Veterinary Medicine,United Arab Emirates University,Al Ain,15551,United Arab Emirates [2]Zayed Center for Health Sciences,United Arab Emirates University,Al-Ain,15551,United Arab Emirates

出　　处：《Food Bioscience》2023年第3期1909-1919,共11页食品生物科学（英文）

基　　金：UAE university for funding this study through Zayed Center for Health Sciences grant(12R116).

摘　　要：This study provides insights into the non-covalent complexation of greent solvent extracted date leaf polyphenolic extracts(DLPE)with bovine and camel dairy proteins and their utilization for enhancing the photo and thermal stabilities of curcumin loaded into nano-emulsion.UV-Vis and fluorescence spectroscopies showed marked variation among bovine and camel dairy-DLPE complexes.Dairy protein-DLPE complexation improved the radical scavenging activities compared to unmodified milk proteins.Caseins-DLPE complexes showed higher total phenolic content(TPC)than whey-DLPE complexes with camel casein(CC)showing highest values.The formation of protein-polyphenol complexes was also predicted using molecular docking that suggested van der Waals interaction as a dominant force binding camel dairy protein with DLPE.Further,curcumin-loaded nanoemulsions were fabricated using dairy proteins-DLPE complexes as emulsifiers.The thermal stability of curcumin loaded in nanoemulsions was studied at different temperatures(55℃,75℃ and 95℃)for varying periods of time(0-6 h)while photostability was studied by exposure to UV light for a period of 120 min.The results showed that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production.Camel casein-DLPE stabilized nanoemulsions imparted the highest thermal and photostabilities to curcumin while camel whey-DLPE showed the lowest retention of curcumin in nanoemulsions.In vitro digestion showed complexation of caseins with DLPE improved the bioaccesibility of curcumin.Moreover,curcumin bioaccesibility was higher for CC-DLPE(69.25%)compared to CC(49.83%)stabilized emulsions.Overall,CC-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin in simulated GI tract efficiently.

关 键 词：“Camel”and“bovine” “Casein”and“whey” CURCUMIN NANOEMULSIONS STABILITY Bioaccesibility 

分 类 号：TS201[轻工技术与工程—食品科学]