Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

Abstract

The combined effects of succinic anhydride (SA) succinylation and linear dextrin (LD) glycation on whey protein hydrolysates (WPH) and their stabilized emulsions were evaluated. Degree of succinylation (DS), degree of glycation (DG), and degree of browning of samples suggested that a competitive displacement of reactive groups existed when WPH reacted with SA and LD in different orders. Attenuated total reflection Fourier transform infrared (ATR-FTIR) and far-UV circular dichroism (CD) indicated that the order of modification methods had a significant effect on secondary structures of WPH. Succinylation combined with glycation effectively reduced the surface hydrophobicity and increased the molecular flexibility of WPH. Meanwhile, the total free −SH content decreased, and the exposed free −SH content increased. Results of storage stability and gastrointestinal fate of the curcumin-loaded emulsion revealed that the modified WPH with higher DS was more effective for improving the curcumin bioaccessibility, while that with higher DG was more effective for enhancing the stability of the emulsion.

Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release

“…5,6 However, it is noticed that the most colloidal microencapsulation systems, such as liposomes and emulsions, require large amounts of organic solvents and surfactants to dissolve curcumin and stabilize the colloidal system. 7 Besides, chemically modified natural polymers such as micelles and inorganic compound-based vehicles have poor stability and low biocompatibility, all of which limit their application in the food system. 8 Therefore, novel and more effective microencapsulation systems based on natural polymers that enhance the solubility, stability, and sustained release of curcumin are of great interest.…”

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

“…The retention rate of curcumin in HIPEs stabilized by A-BCNs/SPI colloidal particles was measured under accelerated oxidation ( 27 ). About 1 g of samples were dissolved in 4 ml chloroform and then centrifuged at 3,000 rpm for 10 min, the absorbance of supernatant was read at 419 nm.…”

“…A gastrointestinal tract model was utilized to evaluate the potential gastrointestinal fate of curcumin in a HIPE system ( 30 ). The samples were preheated at 37°C and contain the same level of oil.…”

Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles

“…Given these problems, a great deal of research has currently being carried out on encapsulation systems based on different types of colloids, including emulsions, hydrogels, coacervates, molecular complexes and liposomes (Steiner et al ., 2018), to partially address these drawbacks and facilitate the incorporation of lutein into functional food (Burgos‐Diaz et al ., 2020; Tang et al ., 2020). However, it is noticed that the most colloidal microencapsulation systems, such as liposomes and emulsions, require large amounts of organic solvents and surfactants to dissolve lutein and stabilise the colloidal system (Li et al ., 2020b; Pan et al ., 2020). Besides, chemically modified natural polymers such as composite colloidal nanoparticles and inorganic compound‐based vehicles have low biocompatibility and high cost, all of which limit their application in the food system (Seto et al ., 2019; Su et al ., 2020).…”

“…Complex coacervation assembled by proteins and polysaccharides is increasingly being utilised in the encapsulation of hydrophobic nutrients considering its superiority in high encapsulation efficiency, mild processing conditions and gentle ingredients (Jiang et al ., 2020; Pan et al ., 2020). Gelatins are important natural amphiphilic macromolecules and are usually used as emulsifiers in O/W emulsions due to their surface‐active properties (Zhao et al ., 2019b; Zhang et al ., 2020b).…”