To overcome the low bioaccessibility of curcumin due to its low water solubility and poor dispersibility, in this study, curcumin was dissolved by heating, and then synergized with candelilla wax and sunflower lecithin with different mass fractions (0%, 1%, 3%, 5%, 10%) to construct oleogels with high loading and high bioaccessibility of curcumin, and their structure and digestion properties were characterized and evaluated. Results showed that curcumin could be decrystallized and its loading capacity could reach about 2.7% after heating. The addition of decrystallized curcumin and sunflower lecithin had no significant effect on the gel crystal form (β′), but synergistically improved curcumin bioaccessibility. The gel structure could be modulated by the addition of different of sunflower lecithin. The higher the amount of addition, the looser the gel structure, the weaker the gel strength, the softer the texture, the higher the degree of lipolysis and curcumin bioaccessibility. When the amount of addition reached 10%, curcumin bioaccessibility was 2.9 times that of the oleogel without sunflower lecithin. This study aims to provide further theoretical basis and reference for the high-value bioavailability and application transformation of curcumin.
ZENG Huaying
,
XIE Youfa
,
CHENG Ce
,
GAO Hongxia
,
ZOU Liqiang
,
LIU Wei
. Effect of lecithin content on gel structure and bioaccessibility of curcumin-loaded oleogels[J]. Food and Fermentation Industries, 2023
, 49(19)
: 168
-174
.
DOI: 10.13995/j.cnki.11-1802/ts.033225
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