Scholarlink

<p>The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE &lt; VC &lt; VE &lt; Control &lt; fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) &gt; Control (86.1 ± 1.0%) &gt; VC + VE (80.5 ± 0.8%) &gt; VE (76.4 ± 1.2%). The emulsions’ curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC &gt; VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年1月30日

查看全文
  • Jiamin Xu,
  • Guangyi Kan,
  • Juan Wang,
  • Kefeng Yang,
  • Xichang Wang,
  • Jian Zhong

摘要

The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions’ curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.