Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel

In this study, the effects of pH value, mixing ratio and the Ca²⁺ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca²⁺ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.