High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Ultrasonic Treatment of SP
2.3. Characterization of SP
2.3.1. Three-Phase Contact Angle (θ)
2.3.2. Transmission Electron Microscopy (TEM)
2.3.3. Surface Hydrophobicity
2.3.4. Free Sulfhydryl Group
2.3.5. Protein Solubility
2.3.6. Ultraviolet–Visible (UV–Vis) Spectrum
2.3.7. Endogenous Fluorescence Spectrum
2.3.8. Circular Dichroism (CD) Spectrum
2.4. Preparation of HIPEs
2.5. Characterization of HIPEs
2.5.1. Confocal Laser Scanning Microscopy (CLSM)
2.5.2. Morphological Measurements of HIPEs
2.5.3. Centrifugation Stability
2.5.4. pH and Ionic Strength Stability
2.5.5. Rheological Analysis
2.6. Preparation of Curcumin-Loaded HIPEs
2.7. Retention of Curcumin
2.8. In Vitro Simulated Digestion of HIPEs
2.8.1. Free Fatty Acid (FFA) Release
2.8.2. Bioavailability of Curcumin
2.9. Statistical Analysis
3. Results
3.1. Characteristics of SP
3.1.1. The Morphology of SP and the Three-Phase Contact Angle
3.1.2. Surface Hydrophobicity
3.1.3. Free Sulfhydryl Groups
3.1.4. Solubility
3.1.5. UV–Vis Spectrum
3.1.6. Endogenous Fluorescence Spectrum
3.1.7. Secondary Structure
3.2. Characterization of HIPEs
3.3. pH Stability of HIPEs
3.4. Ionic Strength Stability of HIPEs
3.5. Rheological Properties
3.5.1. Rheological Properties of SP-Stabilized HIPEs with Different Ultrasound Treatments
3.5.2. Rheological Properties of HIPEs at Different pHs
3.6. Protective Effect of Emulsion on Curcumin
3.7. In Vitro Simulated Digestion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Slaček, G.; Kotnik, P.; Osmić, A.; Postružnik, V.; Knez, Ž.; Finšgar, M.; Knez Marevci, M. The Extraction Process, Separation, and Identification of Curcuminoids from Turmeric Curcuma longa. Foods 2023, 12, 4000. [Google Scholar] [CrossRef]
- Ma, L.; Gao, H.; Cheng, C.; Cao, M.; Zou, L.; Liu, W. Fabrication of emulsions using high loaded curcumin nanosuspension stabilizers: Enhancement of antioxidant activity and concentration of curcumin in micelles. J. Funct. 2023, 110, 105858. [Google Scholar] [CrossRef]
- Adahoun, M.a.A.; Al-Akhras, M.-A.H.; Jaafar, M.S.; Bououdina, M. Enhanced anti-cancer and antimicrobial activities of curcumin nanoparticles. Artif. Cell Nanomed. B 2016, 45, 98–107. [Google Scholar] [CrossRef] [PubMed]
- Zingg, J.M.; Hasan, S.T.; Meydani, M. Molecular mechanisms of hypolipidemic effects of curcumin. Biofactors 2013, 39, 101–121. [Google Scholar] [CrossRef] [PubMed]
- Ariyarathna, I.R.; Karunaratne, D.N. Microencapsulation stabilizes curcumin for efficient delivery in food applications. Food Packag. Shelf 2016, 10, 79–86. [Google Scholar] [CrossRef]
- Yixuan, L.; Qaria, M.A.; Sivasamy, S.; Jianzhong, S.; Daochen, Z. Curcumin production and bioavailability: A comprehensive review of curcumin extraction, synthesis, biotransformation and delivery systems. Ind. Crops Prod. 2021, 172, 114050. [Google Scholar] [CrossRef]
- Li, X.-L.; Liu, W.-J.; Xu, B.-C.; Zhang, B. Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. Food Chem. 2022, 370, 130899. [Google Scholar] [CrossRef]
- Bago Rodriguez, A.M.; Binks, B.P. High internal phase Pickering emulsions. Curr. Opin. Colloid Interface Sci. 2022, 57, 101556. [Google Scholar] [CrossRef]
- McClements, D.J.; Bai, L.; Chung, C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu. Rev. Food Sci. T 2017, 8, 205–236. [Google Scholar] [CrossRef]
- Zhao, Q.; Zaaboul, F.; Liu, Y.; Li, J. Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. Compr. Rev. Food Sci. F 2020, 19, 1934–1968. [Google Scholar] [CrossRef]
- Dai, H.; Sun, Y.; Feng, X.; Ma, L.; Chen, H.; Fu, Y.; Wang, H.; Zhang, Y. Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability. Food Hydrocoll. 2023, 138, 108474. [Google Scholar] [CrossRef]
- Galvão, A.M.M.T.; Freitas, J.C.; Karatay, G.G.B.; Furtado, G.d.F.; Rasera, M.L.; Tavares, G.M.; Hubinger, M.D. Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions. Int. J. Biol. Macromol. 2023, 253, 127313. [Google Scholar] [CrossRef] [PubMed]
- Jiang, H.; Wang, X.; Han, L.; Tang, C.; He, J.; Min, D. Intestine-targeted high internal phase Pickering emulsion formulated using silkworm pupa protein via ultrasonic treatment. Int. J. Biol. Macromol. 2023, 246, 125620. [Google Scholar] [CrossRef] [PubMed]
- An, J.; Feng, Y.; Zheng, J.; Addy, M.; Zhang, L.; Ren, D. The immune-enhancing potential of peptide fractions from fermented Spirulina platensisby mixed probiotics. J. Food Biochem. 2020, 44, e13245. [Google Scholar] [CrossRef] [PubMed]
- Han, P.; Li, J.; Zhong, H.; Xie, J.; Zhang, P.; Lu, Q.; Li, J.; Xu, P.; Chen, P.; Leng, L.; et al. Anti-oxidation properties and therapeutic potentials of spirulina. Algal Res. 2021, 55, 102240. [Google Scholar] [CrossRef]
- Grosshagauer, S.; Kraemer, K.; Somoza, V. The True Value of Spirulina. J. Agric. Food Chem. 2020, 68, 4109–4115. [Google Scholar] [CrossRef] [PubMed]
- Primozic, M.; Duchek, A.; Nickerson, M.; Ghosh, S. Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate. Food Hydrocoll. 2018, 77, 126–141. [Google Scholar] [CrossRef]
- Su, J.; Cavaco-Paulo, A. Effect of ultrasound on protein functionality. Ultrason. Sonochem. 2021, 76, 105653. [Google Scholar] [CrossRef]
- Wu, D.; Tu, M.; Wang, Z.; Wu, C.; Yu, C.; Battino, M.; El-Seedi, H.R.; Du, M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol. Adv. 2020, 40, 107491. [Google Scholar] [CrossRef]
- Ma, W.; Wang, J.; Xu, X.; Qin, L.; Wu, C.; Du, M. Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion. Food Res. Int. 2019, 121, 247–256. [Google Scholar] [CrossRef]
- Zuo, Z.; Geng, Z.; Zhang, X.; Ma, T.; Liu, H.; Wang, L. Ultrasonic treatment influences the compactness of quinoa protein microstructure and improves the structural integrity of quinoa protein at the interfaces of high internal phase emulsion. Food Res. Int. 2023, 168, 112713. [Google Scholar] [CrossRef] [PubMed]
- Zhang, L.; Zaky, A.A.; Zhou, C.; Chen, Y.; Su, W.; Wang, H.; Abd El-Aty, A.M.; Tan, M. High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocoll. 2022, 131, 107744. [Google Scholar] [CrossRef]
- Liu, Q.; Liu, Y.; Huang, H.; Xiong, M.; Yang, Y.; Lin, C.; Yang, F.; Xie, Y.; Yuan, Y. Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification. Ultrason. Sonochem. 2023, 100, 106638. [Google Scholar] [CrossRef] [PubMed]
- Wang, R.-X.; Li, Y.-Q.; Sun, G.-J.; Wang, C.-Y.; Liang, Y.; Hua, D.-L.; Chen, L.; Mo, H.-Z. The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound. LWT 2023, 182, 114811. [Google Scholar] [CrossRef]
- Chen, H.; Guo, Z.; Wang, Z.; Yang, B.; Chen, X.; Wen, L.; Yang, Q.; Kan, J. Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein. Ultrason. Sonochem. 2023, 94, 106338. [Google Scholar] [CrossRef] [PubMed]
- Li, Y.; Wang, D.; Zhang, S.; Zhong, M.; Zhao, C.; Xie, F.; Qi, B. Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food Funct. 2020, 11, 3800–3810. [Google Scholar] [CrossRef] [PubMed]
- Zuo, Z.; Zhang, X.; Li, T.; Zhou, J.; Yang, Y.; Bian, X.; Wang, L. High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations. Food Chem. 2022, 378, 132011. [Google Scholar] [CrossRef] [PubMed]
- Liu, R.; Li, Y.; Zhou, C.; Tan, M. Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin delivery. Food Funct. 2023, 14, 4254–4266. [Google Scholar] [CrossRef] [PubMed]
- Zhang, Y.; Wang, H.; Hou, Y.; Song, J.; Shang, W.; Zhang, P.; Hou, S.; Tan, M. Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery. J. Food Eng. 2023, 345, 111417. [Google Scholar] [CrossRef]
- Jiang, L.; Wang, J.; Li, Y.; Wang, Z.; Liang, J.; Wang, R.; Chen, Y.; Ma, W.; Qi, B.; Zhang, M. Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Res. Int. 2014, 62, 595–601. [Google Scholar] [CrossRef]
- Biter, A.B.; Pollet, J.; Chen, W.H.; Strych, U.; Hotez, P.J.; Bottazzi, M.E. A method to probe protein structure from UV absorbance spectra. Anal. Biochem. 2019, 587, 113450. [Google Scholar] [CrossRef] [PubMed]
- Tong, X.; Prasanna, G.; Zhang, N.; Jing, P. Spectroscopic and molecular docking studies on the interaction of phycocyanobilin with peptide moieties of C-phycocyanin. Spectrochim. Acta A Mol. Biomol. Spectrosc. 2020, 236, 118316. [Google Scholar] [CrossRef] [PubMed]
- Shen, L.; Tang, C.-H. Microfluidization as a potential technique to modify surface properties of soy protein isolate. Food Res. Int. 2012, 48, 108–118. [Google Scholar] [CrossRef]
- Dong, Z.Y.; Li, M.Y.; Tian, G.; Zhang, T.H.; Ren, H.; Quek, S.Y. Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method. Food Chem. 2019, 299, 125103. [Google Scholar] [CrossRef] [PubMed]
- Kong, Y.; Sun, L.; Wu, Z.; Li, Y.; Kang, Z.; Xie, F.; Yu, D. Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment. Ultrason. Sonochem. 2023, 101, 106675. [Google Scholar] [CrossRef] [PubMed]
- Chen, X.; Zhu, W.; Chu, X.; Li, X.; Cao, F.; Guo, Q.; Wang, J. Effect of Xanthoceras sorbifolium bunge leaves saponins on the foaming properties of whey protein isolate at varying pHs: Correlation between interface, rheology, and foaming characteristics. LWT 2023, 187, 115316. [Google Scholar] [CrossRef]
- Deng, X.H.; Ni, X.X.; Han, J.H.; Yao, W.H.; Fang, Y.J.; Zhu, Q.; Xu, M.F. High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability. Ultrason. Sonochem. 2023, 97, 106458. [Google Scholar] [CrossRef] [PubMed]
- Xu, F.; Pan, M.; Li, J.; Ju, X.; Wu, J.; Cui, Z.; Wang, L. Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate. LWT 2021, 149, 111753. [Google Scholar] [CrossRef]
- Zhong, Y.; Xiang, X.; Wang, X.; Zhang, Y.; Hu, M.; Chen, T.; Liu, C. Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers. Food Hydrocoll. 2020, 103, 105655. [Google Scholar] [CrossRef]
- Zhang, X.; Zuo, Z.; Ma, W.; Yu, P.; Li, T.; Wang, L. Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions. Food Hydrocoll. 2021, 117, 106748. [Google Scholar] [CrossRef]
- Gmach, O.; Bertsch, A.; Bilke-Krause, C.; Kulozik, U. Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules. Colloid. Surface A 2019, 581, 123788. [Google Scholar] [CrossRef]
- Fu, D.-W.; Li, J.-J.; Dai, D.-M.; Zhou, D.-Y.; Zhu, B.-W.; Song, L. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chem. 2023, 428, 136765. [Google Scholar] [CrossRef] [PubMed]
- Zhou, C.; Zhang, L.; Zaky, A.A.; Tie, S.; Cui, G.; Liu, R.; Abd El-Aty, A.M.; Tan, M. High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi. Food Hydrocoll. 2022, 133, 107999. [Google Scholar] [CrossRef]
- Gao, J.; Qiu, Y.; Chen, F.; Zhang, L.; Wei, W.; An, X.; Zhu, Q. Pomelo peel derived nano cellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene. Food Chem. 2023, 415, 135742. [Google Scholar] [CrossRef] [PubMed]
- Riquelme, N.; Robert, P.; Troncoso, E.; Arancibia, C. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions. Food Funct. 2020, 11, 5955–5964. [Google Scholar] [CrossRef] [PubMed]
- Du, X.; Hu, M.; Liu, G.; Qi, B.; Zhou, S.; Lu, K.; Xie, F.; Zhu, X.; Li, Y. Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. J. Food Eng. 2022, 314, 110784. [Google Scholar] [CrossRef]
- Lian, Z.; Yang, S.; Peng, X.; Tong, X.; Wang, M.; Dai, S.; Zhu, T.; Wang, H.; Jiang, L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. Ultrason. Sonochem. 2023, 95, 106412. [Google Scholar] [CrossRef]
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Liu, Q.; Chen, T.; Chen, L.; Zhao, R.; Ye, X.; Wang, X.; Wu, D.; Hu, J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods 2024, 13, 1324. https://doi.org/10.3390/foods13091324
Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods. 2024; 13(9):1324. https://doi.org/10.3390/foods13091324
Chicago/Turabian StyleLiu, Qing, Tao Chen, Lihang Chen, Runan Zhao, Ximei Ye, Xinchuang Wang, Di Wu, and Jiangning Hu. 2024. "High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery" Foods 13, no. 9: 1324. https://doi.org/10.3390/foods13091324