Abstract
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.
Highlights
Curcumin is a natural polyphenol compound extracted as a yellow pigment from the rhizome of Curcuma longa, which has been used widely in food and many other industries because of its antioxidant, anti-inflammatory, and anticancer properties [1,2,3].the applications of curcumin are severely limited by its low water solubility, bioavailability, and chemical stability [2,4,5,6,7,8]
We confirmed that 4αGTase-treated rice starch-based filled hydrogel (GS-filled hydrogels (FH)) significantly improved the curcumin retention (p < 0.05)
1 glucanotransferase (4αGTase)-treated rice starch (GS)-FH (80.2%) and 96 GS-based filled hydrogel (GS-FH) (90.1%) improved the stability and curcumin retention rate in the in vitro digestion system compared to free curcumin (34.7%) and emulsion without starch (EM) (50.1%) samples
Summary
Curcumin is a natural polyphenol compound extracted as a yellow pigment from the rhizome of Curcuma longa (turmeric), which has been used widely in food and many other industries because of its antioxidant, anti-inflammatory, and anticancer properties [1,2,3].the applications of curcumin are severely limited by its low water solubility, bioavailability, and chemical stability [2,4,5,6,7,8]. Encapsulation within emulsion-based delivery systems, which are composed of oil droplets surrounded by an emulsifier dispersed within an aqueous phase, has been widely investigated to release curcumin at a desirable site of action or in accordance with a particular external stimulus, and to enhance its bioavailability [4,20,21,22,23]. They reported that trapping the curcumin within the oil phase of an emulsion-based delivery systems could help prevent it from degradation in the gastrointestinal tract (GIT) [20,22,23]. Oil-in-water (O/W) emulsions are often susceptible to decomposition over time or when exposed to certain environmental stresses during production, storage, transport, and utilization [21]
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