Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of OTF—GA Complexes
2.3. Construction of OPE and OGPE
2.4. Droplet Size of OPE and OGPE
2.5. Coalescence Stability of OPE and OGPE
2.6. Confocal Laser Scanning Microscope (CLSM)
2.7. Cryo-Scanning Electron Microscope (CryoSEM)
2.8. Rheological and Microrheological Behavior
2.9. Texture Test
2.10. Establishment of Curcumin-Loaded OPE and OGPE
2.11. UV Protection of Curcumin by OPE and OGPE
2.12. In Vitro Simulated Gastrointestinal Digestion Experiments
2.13. Bioaccessibility of Curcumin
2.14. Statistical Analysis
3. Results and Discussion
3.1. Droplet Size and Coalescence Stability of OPE and OGPE
3.2. Forming Mechanism of OPE and OGPE
3.3. Rheological Analysis and Texture Properties
3.4. UV Protection of Curcumin by OPE and OGPE
3.5. Lipolysis Degree and Bioaccessibility of Curcumin in OPE and OGPE
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Emulsion | Hardness (N) | Springiness (mm) | Cohesiveness (Ratio) | Gumminess (N) | Chewiness (mJ) | Adhesiveness (mJ) |
---|---|---|---|---|---|---|
OPE | 1.21 ± 0.26 a | 0.30 ± 0.02 a | 0.66 ± 0.06 a | 0.87 ± 0.17 a | 0.26 ± 0.07 a | 0.20 ± 0.04 a |
OGPE | 1.26 ± 0.16 a | 0.49 ± 0.03 b | 0.62 ± 0.03 a | 0.88 ± 0.11 a | 0.43 ± 0.07 b | 0.31 ± 0.01 b |
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Wei, Z.; Dong, Y.; Si, J. Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods 2024, 13, 1323. https://doi.org/10.3390/foods13091323
Wei Z, Dong Y, Si J. Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods. 2024; 13(9):1323. https://doi.org/10.3390/foods13091323
Chicago/Turabian StyleWei, Zihao, Yue Dong, and Jingyu Si. 2024. "Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery" Foods 13, no. 9: 1323. https://doi.org/10.3390/foods13091323