Study on the technology of emulsifying curcumin in phospholipids oflarge yellow croaker roe
HUANG Luyao1,2, DU Yanyu1,2, LU Xiaodan1,2, LIANG Peng1,2,3*, CHEN Lijiao1,2,3, CHENG Wenjian1,2,3
1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) 2(Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education,Fuzhou 350002, China) 3(Key Laboratory of Marine Biotechnology of Fujian province, Fuzhou 350002, China)
Abstract: In order to verify the emulsifying properties of large yellow croaker roe phospholipids (LYCRPLs), the curcumin was emulsified by LYCRPLs, and the preparation conditions were investigated in terms of emulsion particle size and stability. The emulsifying processing was optimized based on the single factor experiments via response surface methodology. Meanwhile, the emulsion was characterized by transmission electron microscope (TEM). Afterward, the emulsion stability was also investigated. The results showed that the optimum conditions were as follows: homogenization pressure was 724 bar, homogenization time was 141 s, LYCRPLs concentration was 4.275% and oil concentration was 12.89%. Under the above conditions, the emulsions particle size is (0.216±0.0059) μm. The emulsion particles are almost spherical and possess obvious oil-in-water structure. In addition, the LYCRPLs-curcumin emulsion is stable without delamination and aggregation at 5 and 25 ℃ after 4 weeks. The results are meaningful to make high-value utilization of processing by-products of large yellow croaker.
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2020, Vol. 46 
