Enhanced bioaccessibility of curcumin in Pickering emulsions stabilized by solid lipid particles

作者：Song, Yuting; Su, Shuang; Yang, Tangyu; Li, Bing; Li, Lin; Zhang, Xia^*

来源：Food Science and Technology, 2023, 188: 115481.

DOI：10.1016/j.lwt.2023.115481

• Pickering emulsions
• Solid lipid particles
• Fat crystal structures
• In vitro digestion
• Curcumin

To investigate curcumin release behavior of Pickering emulsions (PEs) with controlled crystal polymorphism, solid lipid particles (SLPs) were fabricated using Tween 40 (T40-SLPs) or sodium caseinate (SC-SLPs) at 4 degrees C or 25 degrees C. T40-SLPs were characterized as beta crystal (100%) at 25 degrees C, and co-crystallization of Tween 40 (2 % by weight (wt.%) vs. 4 wt%) induced formation of beta crystals (24.86% vs. 52.88%) at 4 degrees C. SC-SLPs solely contained alpha crystals at 4 degrees C, and addition of sodium caseinate (2 wt% vs. 4 wt%) reduced content of beta crystals (7.55% vs. 2.82%) at 25 degrees C. The indigestibility of beta crystals differentiated interfacial digestive behavior of SLPs. PEs stabilized by SC-SLPs underwent more aggregation and released more curcumin upon exposure to pepsin and mucin. High content of beta crystals in SC-SLPs enhanced curcumin bioaccessibility in simulated intestinal diges-tion, whereas high SC concentrations induced undigested SC self-assembled with beta crystals, reducing the cur-cumin bioaccessibility. PEs stabilized by T40-SLPs showed better-targeted delivery, with higher FFA release and curcumin bioaccessibility during in vitro intestinal digestion. Co-crystallization of T40 enriched beta crystals in T40-SLPs but reduced the release and bioaccessibility of curcumin. Hence, surface modification of fat crystals and crystal structure determines bioaccessibility of curcumin in PEs stabilized by SLPs.

• 单位
  东莞理工学院