Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat <i>β</i>-Glucan and Proanthocyanidins

LI Xiaotong; CHEN Ying; CHEN Mianhong; ZENG Fanke; DAI Yaping; ZHOU Wei; LI Ruyi

doi:10.13386/j.issn1002-0306.2024050283

Turn off MathJax

Article Contents

Abstract

References

LI Xiaotong, CHEN Ying, CHEN Mianhong, et al. Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins[J]. Science and Technology of Food Industry, 2025, 46(10): 65−74. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050283.

Citation:

PDF (5231 KB)

Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins

LI Xiaotong^{1, 2,},
CHEN Ying^{1, 3},
CHEN Mianhong¹,
ZENG Fanke¹,
DAI Yaping¹,
ZHOU Wei¹,
LI Ruyi^1, ,

1.
Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, China
2.
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
3.
College of Tropical Crops, Yunnan Agricultural University, Pu'er 665099, China

More Information

Received Date: June 05, 2024
Available Online: March 21, 2025

Graphical Abstract

Abstract

Abstract

In this paper, the curcumin-loaded O/W emulsion gels with an oil phase fraction of 80% were fabricated using oat β-glucan (BG) and proanthocyanidins (PA) complexes to improve the stability and bioaccessibility of curcumin. The microstructure and formation mechanism of BG and PA self-assembly complexes were analyzed. Additionally, the microstructure, rheological properties, stability, and in vitro digestive properties of curcumin-loaded emulsion gels fabricated with different mass ratios of BG/PA (BG/PA=1:0~1:1.0) were explored. The results showed that BG-PA could self-assemble to form colloidal complexes through hydrogen bonding and hydrophobic interactions. Meanwhile, colloidal complexes that were approximately spherical in shape could be formed when the mass ratio of BG to PA was 1:0.5. The curcumin-loaded emulsion gels could not be obtained with merely 2% BG (BG/PA=1:0), but the BG-PA complexes could form a stable emulsion gel. In particular, curcumin-loaded emulsion gels fabricated by BG-PA complexes with BG/PA=1:0.1~1:0.5 had small particle sizes (15 μm) and good centrifugal stability (instability index<0.3). Additionally, when emulsions were exposed to high temperatures (55 ℃) and UV light, BG-PA based emulsion gels effectively slowed down the degradation of curcumin in a dose-dependent manner. The results of simulated gastrointestinal digestion showed that the bioaccessibility of curcumin in the BG-PA based emulsion gels was higher compared with the emulsion fabricated by 2% BG alone (P<0.05). The research results can serve as a technical reference for the application of plant-based polysaccharide and polyphenol complex systems in gelled food and cosmetic emulsions loaded with bioactive ingredients.
- oat β-glucan,
- proanthocyanidins,
- emulsion gels,
- curcumin,
- in vitro digestion

FullText(HTML)

References (45)

References

[1]	PAGLARINI C, VIDAL V, MARTINI S, et al. Protein-based hydrogelled emulsions and their application as fat replacers in meat products:A review[J]. Critical Reviews in Food Science and Nutrition,2022,62(3):640−655. doi: 10.1080/10408398.2020.1825322
[2]	DREHE J, BLACH C, TERJUNG N, et al. Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue[J]. Food Hydrocolloids,2020,106:105864. doi: 10.1016/j.foodhyd.2020.105864
[3]	SHI Z Y, CHEN Z J, MENG Z. Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation[J]. Food Hydrocolloids,2023,135:108146. doi: 10.1016/j.foodhyd.2022.108146
[4]	LI R L, GUO Y, DONG A J, et al. Protein-based emulsion gels as materials for delivery of bioactive substances:Formation, structures, applications and challenges[J]. Food Hydrocolloids,2023,144:108921. doi: 10.1016/j.foodhyd.2023.108921
[5]	MANTOVANI R, CAVALLIETRI Â, CUNHA R. Gelation of oil-in-water emulsions stabilized by whey protein[J]. Journal of Food Engineering,2016,175:108−116. doi: 10.1016/j.jfoodeng.2015.12.011
[6]	BEN-FADHEL Y, MAHERANI B, MANUS J, et al. Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots[J]. Food Hydrocolloids,2020,101:105573. doi: 10.1016/j.foodhyd.2019.105573
[7]	LONG M, REN Y Y, LI Z S, et al. Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions[J]. International Journal of Biological Macromolecules,2024,265:130723. doi: 10.1016/j.ijbiomac.2024.130723
[8]	CHEN Y, WANG J, RAO Z, et al. Study on the stability and oral bioavailability of curcumin loaded (-)-epigallocatechin-3-gallate/poly (N-vinylpyrrolidone) nanoparticles based on hydrogen bonding-driven self-assembly[J]. Food Chemistry,2022,378:132091.
[9]	TANG Y, GAO C C, ZHANG Y, et al. A review of literature on pickering emulsion gels stabilized by polysaccharide-based particles[J]. Food Science,2022,43(3):341−351.
[10]	DONG Y, WEI Z H, WANG Y M, et al. Oleogel-based Pickering emulsions stabilized by ovotransferrin-carboxymethyl chitosan nanoparticles for delivery of curcumin[J]. Lwt-Food Science and Technology,2022,157:113121. doi: 10.1016/j.lwt.2022.113121
[11]	XU Y, SUN L P, ZHUANG Y L, et al. Protein-stabilized emulsion gels with improved emulsifying and gelling properties for the delivery of bioactive ingredients:A review[J]. Foods,2023,12(14):2703. doi: 10.3390/foods12142703
[12]	NGUYEN T, FLANAGANl M, TAO K, et al. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles[J]. Food Chemistry,2022,372:131291. doi: 10.1016/j.foodchem.2021.131291
[13]	MATHEWS R, SHETE V, CHU Y. The effect of cereal Β-glucan on body weight and adiposity:A review of efficacy and mechanism of action[J]. Critical Reviews in Food Science and Nutrition,2023,63(19):3838−3850. doi: 10.1080/10408398.2021.1994523
[14]	MATHEWS R, CHU Y. The effect of whole-grain oats, oat bran, and isolated beta-Glucan on indices of satiety and short-term energy intake[J]. Food Reviews International,2024,40(4):1196−1216. doi: 10.1080/87559129.2023.2214807
[15]	LI R, PENG S, ZHANG R, et al. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes:Tannic acid and β-glucan[J]. Food Research International,2019,123:266−275. doi: 10.1016/j.foodres.2019.05.005
[16]	WEI X, LI J, EID M, et al. Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes[J]. Food Hydrocolloids,2020,107:105728. doi: 10.1016/j.foodhyd.2020.105728
[17]	LIU Y K, YAN C, CHEN J, et al. Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid[J]. Food Hydrocolloids,2020,109:106083. doi: 10.1016/j.foodhyd.2020.106083
[18]	GARRIDO G, BUICA A, TOIT W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review[J]. Critical Reviews in Food Science and Nutrition,2022,62(28):7743−7759. doi: 10.1080/10408398.2021.1918056
[19]	DAI T T, LI T, LI R Y, et al. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions:Pea proteins and grape seed proanthocyanidins[J]. Food Chemistry,2020,329:127219. doi: 10.1016/j.foodchem.2020.127219
[20]	QI Q Q, CHU M J, YU X T, et al. Anthocyanins and proanthocyanidins:Chemical structures, food fources, bioactivities, and product development[J]. Food Reviews International,2023,39(7):4581−4609. doi: 10.1080/87559129.2022.2029479
[21]	GONG W, GUO X L, WANG S J, et al. Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex[J]. Food Research International,2023,167:112664. doi: 10.1016/j.foodres.2023.112664
[22]	ZHOU C F, ZHANG L J, ZAKY A, et al. High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins:Application for stabilizing astaxanthin and surimi[J]. Food Hydrocolloids,2022,133:107999. doi: 10.1016/j.foodhyd.2022.107999
[23]	LI R Y, ZENG Z C, FU G , et al. Formation and characterization of tannic acid/beta-glucan complexes:Influence of pH, ionic strength, and temperature[J]. Food Research International, 2019, 120:748-755.
[24]	ZHU Y, HUAN S Q, BAI L, et al. High internal phase oil-in-water Pickering emulsions stabilized by chitin nanofibrils:3D structuring and solid foam[J]. ACS Applied Materials & Interfaces,2020,12(9):11240−11251.
[25]	LIU Y, GUO X, LIU T, et al. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction[J]. International Journal of Biological Macromolecules,2024,264:130606. doi: 10.1016/j.ijbiomac.2024.130606
[26]	ZHANG Y H, LU Y, ZHANG R N, et al. Novel high internal phase emulsions with gelled oil phase:Preparation, characterization and stability evaluation[J]. Food Hydrocolloids,2021,121:106995. doi: 10.1016/j.foodhyd.2021.106995
[27]	胡露丹, 杜杰, 彭林, 等. 明胶基乳液的流变学特性及其对煎炸食品的应用[J]. 食品科学,2022(16):114−121. [HU L D, DU J, PENG L, et al. Rheological properties of gelatin based emulsion and its application to fried food[J]. Food Science,2022(16):114−121.] doi: 10.7506/spkx1002-6630-20210616-191 HU L D, DU J, PENG L, et al. Rheological properties of gelatin based emulsion and its application to fried food[J]. Food Science, 2022（16）: 114−121. doi: 10.7506/spkx1002-6630-20210616-191
[28]	魏晓晶, 陈红, 张迈, 等. 荷载姜黄素的Pickering乳液流变学特性和稳定性研究:姜黄素溶解在乙醇和油中的比较[J]. 食品与发酵工业,2024,50(13):98−107. [WEI X J, CHEN H, ZHANG M, et al. Rheological properties and stability of Pickering emulsions loaded with curcumin:Comparison of curcumin dissolved in ethanol and oil[J]. Food and Fermentation Industry,2024,50(13):98−107.] WEI X J, CHEN H, ZHANG M, et al. Rheological properties and stability of Pickering emulsions loaded with curcumin: Comparison of curcumin dissolved in ethanol and oil[J]. Food and Fermentation Industry, 2024, 50（13）: 98−107.
[29]	LI R Y, TAN Y B, DAI T T, et al. Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions:impact of emulsifier type and tannic acid[J]. Food & Function,2019,10(11):7239−7252.
[30]	TAN Y B, LI R Y, ZHOU H L, et al. Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol[J]. Food & Function,2020,11(1):174−186.
[31]	ZIELKE C, STRADNER A, NILSSON L. Characterization of cereal β-glucan extracts:Conformation and structural aspects[J]. Food Hydrocolloids,2018,79:218−227. doi: 10.1016/j.foodhyd.2017.12.036
[32]	HUANG Z L, LIAO L K, MCCLEMENTS J, et al. Utilizing protein-polyphenol molecular interactions to prepare moringa seed residue protein/tannic acid Pickering stabilizers[J]. LWT,2022,154:112814. doi: 10.1016/j.lwt.2021.112814
[33]	MATIC P, ULIC Š, JAKOBEK L. Adsorption of procyanidins B1 and B2 onto β-Glucan:Adsorption isotherms and thermodynamics[J]. Adsorption,2024,30:1303−1313. doi: 10.1007/s10450-024-00503-5
[34]	JIA Y Y, DANG M Z, KHALIFA I, et al. Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure[J]. Food Hydrocolloids,2023,135:108157. doi: 10.1016/j.foodhyd.2022.108157
[35]	HUANG X, TU R, SONG H, et al. Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification:Physicochemical stability, rheological properties and structure[J]. Journal of Food Engineering,2023,338:111259. doi: 10.1016/j.jfoodeng.2022.111259
[36]	GAO Y, LI X Q, XIE Y F, et al. Encapsulation of bitter peptides in diphasic gel double emulsions:Bitterness masking, sustained release and digestion stability[J]. Food Research International,2022,162:112205. doi: 10.1016/j.foodres.2022.112205
[37]	MCCLEMENTS J, JAFARI M. Improving emulsion formation, stability and performance using mixed emulsifiers:A review[J]. Advances in Colloid and Interface Science,2018,251:55−79. doi: 10.1016/j.cis.2017.12.001
[38]	FAROOQ S, IJAZ A, ZHANG Y, et al. Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols[J]. Food Chemistry,2022,394:133469. doi: 10.1016/j.foodchem.2022.133469
[39]	WU Z, LIU J, LIN J, et al. Novel digital light processing printing strategy using a collagen-based bioink with prospective cross-linker procyanidins[J]. Biomacromolecules,2022,23(1):240−252. doi: 10.1021/acs.biomac.1c01244
[40]	WANG Y Y, LIU J, CHEN F, et al. Effects of molecular structure of polyphenols on their noncovalent interactions with opat β-glucan[J]. Journal of Agricultural and Food Chemistry,2013,61(19):4533−4538. doi: 10.1021/jf400471u
[41]	LI D, ZHAO Y, WANG X, et al. Effects of (+)-catechin on a rice bran protein oil-in-water emulsion:Droplet size, zeta-potential, emulsifying properties, and rheological behavior[J]. Food Hydrocolloids,2020,98:105306. doi: 10.1016/j.foodhyd.2019.105306
[42]	HUANG Y, LI A J, QIU C Y, et al. Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions[J]. Food & Function,2017,8(9):3145−3154.
[43]	LI W J, HUANG D J, SONG W X, et al. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs):Construction and delivery studies[J]. Food Chemistry,2023,404:134642. doi: 10.1016/j.foodchem.2022.134642
[44]	CAI X X, WENG Q X, LIN J M, et al. Radix pseudostellariae protein-curcumin nanocomplex:Improvement on the stability, cellular uptake and antioxidant activity of curcumin[J]. Food and Chemical Toxicology,2021,151:112110. doi: 10.1016/j.fct.2021.112110
[45]	SOSNOWSKA D, PODSEDEK A, KUCHARSK Z. Proanthocyanidins as the main pancreatic lipase inhibitors in chokeberry fruits[J]. Food & Function,2022,13(10):5616−5625.