为提升姜黄素在递送系统中的稳定性,对柠檬籽纤维素纳米晶/纳米纤丝协同稳定的姜黄素Pickering乳液的贮存稳定性、姜黄素保留率及模拟体外消化展开研究。结果表明,柠檬籽纤维素纳米纤丝(lemon seed cellulose nanofibrils,LSCNF)和纤维素纳米晶(lemon seed cellulose nanocrystals,LSCNC)协同稳定的Pickering乳液[颗粒质量浓度为0.5% LSCNC(w/v,下同)+0.1%~1% LSCNF;油/水体积比为5∶5]可作为包埋姜黄素的良好载体。在包埋姜黄素后,其乳液的流变性能略有增强,有利于乳液的稳定,放置15 d后仍保持良好的物理稳定性;同时,姜黄素Pickering乳液可延缓姜黄素的降解速率。随着LSCNF浓度的增加(0.1%~1%),LSCNC/LSCNF协同稳定的乳液样品中姜黄素保留率逐渐增加,其中低温下(4 ℃)的保留率更高。随着LSCNF质量浓度的增加(0.1%~1%),乳液中的游离脂肪酸总释放率由40%降低至25%左右,但姜黄素生物可及性也轻微降低。研究表明,通过纤维素纳米晶和纤维素纳米纤丝协同稳定的乳液可以作为一种有效的生物活性物质递送系统进一步开发利用。
In order to improve the stability of curcumin in the delivery system, this study investigated the storage stability, curcumin retention rate and simulated in vitro digestion of the curcumin Pickering emulsion co-stabilized by lemon seed cellulose nanocrystals/nanofibrils (LSCNC/LSCNF). The results showed that the Pickering emulsions (particle concentration of 0.5% (w/v) LSCNC + 0.1%-1% LSCNF; oil/water volume ratio was 5∶5) which co-stabilized by LSCNC/LSCNF could be used as a good carrier for embedding curcumin. After embedding curcumin, the rheological properties of the emulsions were slightly enhanced, which is conducive to the stability of the emulsion. The physical stability of emulsions remained good after being stored for 15 d. At the same time, the curcumin Pickering emulsion could delay the degradation rate of curcumin. As LSCNF concentration increased (0.1%-1%), the retention rate of curcumin in the emulsions stabilized by LSCNC/LSCNF gradually increased, and the retention rate at low temperature (4 °C) was high (>75%, 1%). As LSCNF concentration increased from 0.1% to 1%, the total release rate of free fatty acids (FFA) in the emulsions decreased from 40% to about 25%, but the bioavailability of curcumin was also slightly reduced. The research showed that emulsions stabilized by cellulose nanocrystals and cellulose nanofibrils could be developed and utilized as an effective delivery system for biologically active substances.
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