Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 147, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.111517
Keywords
Plant-based milk; Curcumin; pH-shift method; Encapsulation efficiency; Bioavailability
Categories
Funding
- USDA National Institute of Food and Agriculture, Agricultural and Food Research Initiative Competitive Program [2020-03921]
- Good Food Institute
Ask authors/readers for more resources
Plant-based milk analogs often contain oil bodies which can be used to encapsulate hydrophobic nutraceuticals like curcumin, with high encapsulation efficiency and bioaccessibility. Loading curcumin into various plant-based milk analogs did not affect the properties or stability of the oil bodies, and the bioaccessibility of curcumin was much higher compared to a crystalline form. This information may be valuable in developing the next generation of nutritionally fortified plant-based milk analogs.
Plant-based milk analogs often contain oil bodies, which are natural colloidal particles comprising of a triglyceride-rich core coated by a phospholipid/protein shell. Hydrophobic nutraceuticals, such as curcumin, can be encapsulated within these oil bodies utilizing a simple pH-driven method. Previously, we loaded curcumin into the oil bodies in soymilk using this approach. Here, we show this method is highly versatile and can be utilized to incorporate curcumin into other plant-based milk analogs (coconut, cashew, almond, and oat milks). Initially, the impact of pH-driven loading on the physicochemical attributes of the milk analogs was investigated. Curcumin bioaccessibility in the milk analogs was then ascertained using a simulated gastrointestinal tract. Curcumin was successfully loaded into all the milk analogs without causing adverse effects on oil body properties or stability. Curcumin had a high encapsulation efficiency (>86%) in all milk analogs, which was attributed to its localization inside the oil bodies. The curcumin-loaded plant-based milks had fairly similar bioaccessibilities (>60%), which were much higher than those seen for a crystalline form of the curcumin (about 5%). The information obtained may be utilized to facilitate the creation of the next-generation of nutritionally fortified plant-based milk analogs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available