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Published on: July 4, 2017
Curcumin-loaded Pickering emulsion stabilized by Spanish mackerel meat-hyaluronic acid and its application in Spam
Feng Wang1, Haopeng Su1, Yemeng Shen1
1State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, 116034, Liaoning, China; Dalian Xinghaiwan Laboratory, Dalian, 116034, Liaoning, China.
Abstract:
This study aimed to prepare Pickering emulsions stabilized by the complexes of Spanish mackerel meat (SMM) and hyaluronic acid (HA) for the encapsulation of curcumin (Cur), and explore its application as a fat replacer in Spam. The SMM-HA complex was formed through hydrogen bonding. When the HA concentration was 0.75%, the three-phase contact angle of SMM-HA reached 88.2°, which was close to 90°, indicating its excellent emulsifying capability. Pickering emulsion prepared by SMM-HA (0.75%) with an oil phase fraction of 60% exhibited superior rheological properties, and a cross-linked network structure was formed between oil droplets. The emulsion encapsulation significantly improved the retention rate of Cur under various environmental conditions and demonstrated strong ABTS and DPPH free radical scavenging abilities. After in vitro simulated digestion, the Pickering emulsion stabilized by SMM-HA (0.75%) showed significantly higher free fatty acids (FFAs) release rate, bioaccessibility, and Cur release rate compared to the Pickering emulsion stabilized by SMM and free Cur in corn oil. Complete replacement of fat in Spam with the emulsion stabilized by SMM-HA (0.75%) significantly improved the product's textural properties, reduced cooking loss by 68.50%, decreased the pH from 4.93 to 4.62, and enhanced the water-holding capacity (WHC) by 8.50% compared to the non-replacement group. Therefore, the Pickering emulsion stabilized by SMM-HA provides a theoretical foundation for Cur protection and supports the development of low-fat healthy food products.
