Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
详细信息 查看全文
- 作者：Ali Marefatia ; Ali.Marefati@food.lth.se" class="auth_mail" title="E-mail the corresponding author ; Mariannick Bertranda ; b ; Malin Sjö ; ö ; a ; c ; Petr Dejmeka ; Marilyn Raynera
- 关键词：Starch granule ; Pickering stabilization ; Curcumin ; Encapsulation ; Storage stability ; Simulated in vitro digestion
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：309-320
- 全文大小：2584 K
文摘
- class="listitem" id="list_ulist0010">
- class="label">•
Starch granule stabilized Pickering emulsions were used to encapsulate curcumin.
- class="label">•
The encapsulation efficiency was ∼ 80%.
- class="label">•
Pickering emulsions can retain curcumin during storage and simulated digestion.
- class="label">•
Gelatinization of starch at the oil-water interface imposed a higher retention.
- class="label">•
These Pickering emulsions can be used for delivery of bioactive compounds.