首页|Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application
Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application
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NSTL
Elsevier
The utilization of natural emulsifiers to form and stabilize emulsions has been widely explored. This study aimed to increase the stability of curcumin-loaded Pickering emulsions based on glycated proteins and chitooligosaccharides (COS). First, the Maillard reaction involving lactose improved the solubility of a whey protein isolate (WPI) and increase its surface charge. Glycated whey protein isolate (gWPI)-chitooligosaccharide nanoparticles were then assembled through electrostatic interactions. Size-controlled nanoparticles were selected by evaluating the effects of their mass concentration, mass ratio, and pH. Results revealed that the viscoelasticity and stability of the emulsions stabilized with gWPI-COS were higher in the curcumin delivery system than in the emulsions formed individually by WPI, gWPI, or WPI-COS. This study served as a reference for the practical application of Pickering emulsions formed using glycated proteins and COS in functional foods.
NSTL
Elsevier
