Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion

Abstract

Milk powder is an important ingredient in various foods and pediatric formulations. The textural and digestion properties of the formulations depend on the preheat treatment of the milk powder during manufacture. Thus, it is interesting to know how these modifications can influence on the release of fortified bioactive compounds during digestion with a milk matrix. In this study, a curcumin nanoemulsion was incorporated into milks reconstituted from low-heat, medium-heat and high-heat skim milk powders (SMPs) and the milks were subjected to semi dynamic in vitro digestion. All the recombined milk systems formed a curd under gastric conditions, which reduced the gastric emptying of protein and curcumin-loaded oil droplets. Because of the formation of heat-induced casein/whey protein complexes, the open fragmented curd formed by the high-heat-treated reconstituted powder resulted in higher protein and oil droplets emptying to the intestine and higher curcumin bioaccessibility. This study provides useful information for how protein ingredients can govern the fate of added health-promoting compounds during digestion.

The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion

“…This corresponds to the concentration of oil droplets in the gastric digesta as well as the amount of FFAs released. This was consistent with previous findings in which the dynamic breakdown of recombined milk systems 38 and dairy gels 18 formed with acid and rennet coagulation in the stomach impacted the nature of the emptied digesta, this in turn affected the release of curcumin in the small intestine.…”

“…The significantly low pH values observed after mixing with the fasting SGF demonstrate that none of the three starch matrices had high buffering capacity, as previously observed in various milk-based matrices. 18,38 Furthermore, with the gradual addition of SGF over time, the pH of the emptied digesta samples decreased gradually and had decreased to 1.70 at 240 min. During the first hour of digestion, the HACS + CNE gel had a comparatively slower decrease in pH, which was followed by the NCS + CNE and WCS + CNE gels.…”

“…Food & Function were reported in the gastrointestinal digestion of milk protein beverages 38,42 and milk gels 18 with nanoemulsions containing various active ingredients. However, the pattern for all starchbased gel systems changed when the quantity of FFAs released was estimated per gram of lipid as a function of time [Fig.…”