Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility
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- 作者：Zipei Zhanga ; Ruojie Zhanga ; Liqiang Zoua ; Long Chenb ; Youssri Ahmedc ; d ; Widad Al Bishric ; e ; Khadija Balamashc ; e ; f ; David Julian McClementsa ; c ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Carrageenan ; Alginate ; Hydrogel beads ; Curcumin ; Digestion ; Bioaccessibility
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：58
- 期：Complete
- 页码：160-170
- 全文大小：2255 K
文摘
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Curcumin-loaded lipid droplets were trapped within hydrogel beads.
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The gastrointestinal fate of free and encapsulated lipid droplets was studied.
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Lipid digestion and curcumin release was retarded upon encapsulation.
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Hydrogel beads could be designed to control lipid digestion and curcumin release.