Journal
FOOD SCIENCE AND HUMAN WELLNESS
Volume 12, Issue 2, Pages 669-679Publisher
TSINGHUA UNIV PRESS
DOI: 10.1016/j.fshw.2022.07.069
Keywords
Bacterial cellulose; Curcumin; Pickering emulsion; Stability; Antioxidant activity
Categories
Ask authors/readers for more resources
In this study, curcumin-loaded Pickering emulsion was successfully produced using purified bacterial cellulose from fermented kombucha. The emulsion exhibited excellent stability and higher antioxidant activity compared to free curcumin, indicating its potential for functional applications.
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheological properties, and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated. The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation. The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures, low pH, sunlight, and UV-365 nm than the free curcumin, indicating that the KBC after high-pressure homogenization improved the stability of the CPE. The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin. The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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