The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Li, Zhiyu; Hu, Wenxiu; Dong, Jiajia; Azi, Fidelis; Xu, Xin; Tu, Chuanhai; Tang, Sijie; Dong, Mingsheng

doi:10.1016/j.fshw.2022.07.069

Cited by 19 publications

(7 citation statements)

References 45 publications

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“…Nutritional strategies, such as antioxidant-rich foods, which help regulate inflammation, immune function, and oxidative stress, may be beneficial during High-Intensity Interval Training (HIIT) (243). This HIIT exercise can increase the inflammatory response and hinder the body's recovery process (140,143,(244)(245)(246)(247).…”

Section: Curcumin and Exercisementioning

confidence: 99%

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

et al. 2023

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The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa L., has been utilized for ages in ancient medicine, as well as in cooking and food coloring. Recently, the biological activities of turmeric and curcumin have been thoroughly investigated. The studies mainly focused on their antioxidant, antitumor, anti-inflammatory, neuroprotective, hepatoprotective, and cardioprotective impacts. This review seeks to provide an in-depth, detailed discussion of curcumin usage within the food processing industries and its effect on health support and disease prevention. Curcumin’s bioavailability, bio-efficacy, and bio-safety characteristics, as well as its side effects and quality standards, are also discussed. Finally, curcumin’s multifaceted uses, food appeal enhancement, agro-industrial techniques counteracting its instability and low bioavailability, nanotechnology and focused drug delivery systems to increase its bioavailability, and prospective clinical use tactics are all discussed.

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Section: Curcumin and Exercisementioning

confidence: 99%

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

et al. 2023

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“…The ne emulsion produced initially was subjected to high-pressure homogenisation at 100 MPa 3 times. 47 This method is not suitable for the production of a PE with thermally unstable molecules due to the rapid increase in temperature during the process. 48 In membrane emulsication technology, the dispersed phase is pressed through a microporous membrane by controlling its injection rate and shear to produce a PE.…”

Section: Preparation Of Pesmentioning

confidence: 99%

“…The fine emulsion produced initially was subjected to high-pressure homogenisation at 100 MPa 3 times. 47 This method is not suitable for the production of a PE with thermally unstable molecules due to the rapid increase in temperature during the process. 48…”

Section: Preparation Of Pesmentioning

confidence: 99%

Insights into headway in essential oil-based Pickering emulsions for food applications

Krishnan

Mohan

et al. 2023

Sustainable Food Technol.

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“…The tablet was immersed in the oil phase, and then the syringe was filled with ultrapure water, which was quickly added to the surface of the tablet using a high-precision syringe, and the image of the droplet was quickly captured by a high-speed camera. Each test was averaged three times [31].…”

Section: Surface Wettabilitymentioning

confidence: 99%

Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles

et al. 2023

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Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems.

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The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Cited by 19 publications

References 45 publications

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

Insights into headway in essential oil-based Pickering emulsions for food applications

Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles

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