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Development of a stable curcumin-loaded emulsion with desired properties under a low oil phase proportion using
Qing Guo1, Xu Qi1, Xiaohong Chen2
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Abstract:
Developing a stable curcumin-loaded emulsion with desired properties under a low oil phase proportion using type 5 resistant starch remains a challenge. In this study, we developed a stable curcumin-loaded emulsion using a novel type 5 resistant starch (starch-palmitic acid-β-lactoglobulin complex, S-PA-βLG) under a low oil phase proportion (33 %), which had a small droplet size (12.0 μm) and high curcumin loading efficiency (93.3 %). The retention rates of curcumin in the developed emulsion were 84.4 % and 86.3 % after thermal and ultra violet irradiation treatments, which were higher than those of curcumin in the emulsion stabilized by starch-palmitic acid complexes (also a type 5 resistant starch, S-PA). Additionally, the release percentage of curcumin in the curcumin-loaded emulsion stabilized by S-PA-βLG complexes was only 23.9 % after in vitro digestion, which was lower than that in the curcumin-loaded emulsion stabilized by S-PA complexes, indicating that the developed emulsion could more effectively sustain the release of curcumin. This study offered an effective strategy for the development of a stable curcumin-loaded emulsion with desired properties under a low oil phase proportion using type 5 resistant starch, which will be great significance for addressing the critical technical issues prior to the development of curcumin-loaded low-fat cream products.
