Rheological properties and stability of curcumin-loaded Pickering emulsions: A comparison of curcumin in aqueous and oil phases

  • WEI Xiaojing ,
  • CHEN Hong ,
  • ZHANG Mai ,
  • RAO Zhenan ,
  • WANG Qiming ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)

Received date: 2023-06-18

  Revised date: 2023-06-30

  Online published: 2024-08-02

Abstract

In this paper, the Pickering emulsion loaded with curcumin (Cur) was constructed using xanthan gum (XG) and zein as raw materials, and the effects of assembly methods, layer-by-layer (LBL) and directly mixing (DM), and curcumin dissolution location (soluble in oil cur-oil and ethanol cur-etoh) on the microstructure, rheological properties and stability of the emulsion were studied.The microstructure results showed that no matter where Cur was dissolved, zein in the DM emulsion was distributed in the emulsion interface layer and continuous equivalence, while zein in the LBL emulsion was mainly distributed in the interface layer.The three interval thixotropic test result showed a more than 90% recovery rate for all emulsions, with good thixotropic recovery properties.All emulsions had good heating, storage and centrifugation stability, and there were obvious differences in freeze-thaw stability, among which the emulsion LBL-etoh (the emulsion loaded with curcumin dissolved in ethanol under the layer-by-layer strategy) had the best freeze-thaw stability.The emulsion DM-etoh (the emulsion loaded with curcumin dissolved in ethanol under the direct mixing strategy) had the highest encapsulation efficiency for curcumin, reaching 98.12%.This study provides a new idea for the design loading of Pickering emulsions with curcumin and other lipophilic functional components.

Cite this article

WEI Xiaojing , CHEN Hong , ZHANG Mai , RAO Zhenan , WANG Qiming , MING Jian . Rheological properties and stability of curcumin-loaded Pickering emulsions: A comparison of curcumin in aqueous and oil phases[J]. Food and Fermentation Industries, 2024 , 50(13) : 98 -107 . DOI: 10.13995/j.cnki.11-1802/ts.036507

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