Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128019
Keywords
Pea protein isolate; High methoxyl pectin; Surfactant; Ternary complex; Curcumin delivery system
Funding
- Beijing Zhongkebaice Technology Service Co., Ltd
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In this study, nanocomplexes as a novel delivery system for curcumin were successfully fabricated using high methoxyl pectin, individual surfactants, and pea protein isolate. The complexes showed high encapsulation efficiencies of curcumin and were formed mainly by hydrogen bonding and electrostatic attraction. Additionally, the curcumin within the complexes exhibited better stability under UV-light, thermal, and simulated gastrointestinal conditions.
In this study, the nanocomplexes as a novel delivery system for curcumin, were successfully fabricated using high methoxyl pectin (HMP), individual surfactants (rhamnolipid (Rha), tea saponin (TS) and ethyl lauroyl arginate hydrochloride (ELA)) and pea protein isolate (PPI). The optimum mass ratio between PPI and curcumin was 40:1. The HMP-Rha-PPI-Cur, HMP-TS-PPI-Cur and HMP-ELA-PPI-Cur complexes which had particle sizes of 453, 422 and 587 nm, exhibited encapsulation efficiencies of curcumin with 93.46, 92.05 and 86.73%, respectively. The analysis of FTIR revealed that HMP-surfactant-PPI-Cur complexes were formed mainly by hydrogen bonding and electrostatic attraction. XRD result showed that curcumin exhibited a non-crystallized state in the ternary complexes. Moreover, the curcumin within the HMP-Rha-PPI ternary complexes showed better stability under UV-light, thermal and simulated gastrointestinal conditions.
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