Zein/tannic acid complex nanoparticles‐stabilised emulsion as a novel delivery system for controlled release of curcumin
Yuan Zou, Jingjing Zhong, Runting Pan, Zhili Wan, Jian Guo, Jinmei Wang +2 more
International Journal of Food Science & Technology
Abstract
Summary The present work was aimed to evaluate the potential of the gel‐like Pickering emulsions (50%, v/v, oil) stabilised by zein/tannic acid (TA) complex colloidal particles (ZTPE) as a new encapsulation system of lipophilic ingredients. Compared with sodium caseinate‐stabilised emulsions (SCE) and bulk oil, the better protective effects of ZTPE on the chemical stability of curcumin were observed when they suffered from UV light, and the lipid oxidation rate remarkably reduced in ZTPE. Also, the zein particle layers loaded with TA around the oil droplets can provide protection against harsh gastric environment, facilitating to slow down the release of free fatty acids (FFA) and curcumin during in vitro simulated digestion. These findings show that ZTPE have a good potential to act as an efficient encapsulating agent to protect functional ingredients from degradation and control their release during digestion, which can further improve the bioavailability of bioactive ingredients.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
gel-like Pickering emulsions (ZTPE) stabilized by zein/tannic acid (TA) complex colloidal particles
“The present work was aimed to evaluate the potential of the gel‐like Pickering emulsions (50%, v/v, oil) stabilised by zein/tannic acid (TA) complex colloidal particles (ZTPE) as a new encapsulation s...”
zein particle layers loaded with TA facilitate slowing down the release of free fatty acids (FFA) and curcumin
“facilitating to slow down the release of free fatty acids (FFA) and curcumin during in vitro simulated digestion.”
ZTPE reduces lipid oxidation rate
“and the lipid oxidation rate remarkably reduced in ZTPE.”