Abstract
Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale emulsions were prepared using γ-cyclodextrin (γ-CD), sodium caseinate (SC), and alginate (Alg) as emulsifiers. The synergistic stabilization of γ-CD/SC/Alg enabled the emulsions to remain stable even under high-acidic (pH 3.0), high-alkaline (pH 11.0) and high temperature (90 °C) conditions. The improved stability at acidic conditions was attributed to the positive impact of Alg. Additionally, the rheological measurements showed that the emulsions exhibited elastic gel networks and a more stable emulsion structure was formed with the increasing addition of γ-CD. Finally, the gastrointestinal behavior of the emulsions was studied using a standardized INFOGEST method. Results showed that most of the oil were digested and absorbed in the small intestine, and the bioaccessibility of curcumin was high. This work provided a new solution to prepare stable emulsions which could be used as dairy products or desirable food delivery systems for hydrophobic bioactive agents.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
