Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

Foods

Shin-Joung Rho¹  Yong-Ro Kim²  Jihyun Kang²  Soo-Jin Choi³  Ye-Hyun Kim³ 

[1] Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea;Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea;

关键词: 4αGTase-treated rice starch;    curcumin;    filled hydrogel;    ultraviolet stability;    curcumin retention;   

DOI  :  10.3390/foods10010150

来源: DOAJ

【 摘 要 】

In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.

【 授权许可】

Unknown