Enhancing curcumin stability and bioavailability through chickpea protein isolate-citrus pectin conjugate emulsions:...

The limited solubility, rapid metabolism, and poor bioavailability of curcumin restrict its application. In this study, we synthesized chickpea protein isolate (CPI)-citrus pectin (CP) conjugates to prepare an emulsion delivery system that enhances the stability and bioavailability of curcumin. The CPI-CP emulsion achieved a curcumin encapsulation efficiency of 86.15 %. Additionally, the stability of curcumin within CPI-CP emulsion was enhanced under conditions of thermal, UV irradiation, and oxidation. In vitro digestion demonstrated that the CPI-CP conjugates effectively preserved the interfacial film integrity during gastric digestion, facilitating targeted delivery of curcumin to the small intestine. This resulted in a substantial increase in curcumin bioavailability, from 50.60 % to 85.60 %. In vivo, the emulsion alleviated liver oxidative stress by improving antioxidant enzyme activity and promoted gut health through increased short-chain fatty acid production and modulation of gut microbiota. This research presents an effective strategy for enhancing the stability and bioavailability of curcumin and demonstrates the potential application of CPI-CP conjugates in delivery systems for bioactive substances.