Abstract
In this study, in order to minimize the degradation of curcumin, Pickering emulsion with embedded curcumin (PCNCs/EGCG-Cur) was prepared and stabilized by pineapple peel cellulose nanocrystals (PCNCs) and ( −)-Epigallocatechin-3-gallate (EGCG). The effect of EGCG on the stability and bioaccessibility of the embedded curcumin in Pickering emulsion was assessed. FTIR, XRD and zeta-potential analysis proved the construction of PCNCs/EGCG structure and CLSM showed typical oil-in-water system of PCNCs/EGCG-Cur. Furthermore, the addition of EGCG affected contact angles of the oil–water interface. 30-day storage period showed that the retained curcumin was about 70.35 ± 1.06% in PCNCs/EGCG(0.04%)-Cur, while the retention rate was 47.15 ± 0.98% in the control. PCNCs/EGCG(0.04%)-Cur was the most stable under the conditions of thermal and ultraviolet light treatments with the maximum retention rates of curcumin were 92.20 ± 1.05% and 93.56 ± 1.37%, respectively. Moreover, EGCG was found to improve the antioxidant activity of the prepared emulsions. Simulated digestion exhibited PCNCs/EGCG(0.04%)-Cur could improve the bioaccessibility of both EGCG (24.99 ± 3.29%) and curcumin (35.97 ± 1.26%). These results are conducive to the further application of EGCG in the emulsified food stabilized with cellulose nanocrystals.
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This work is supported by National Natural Science Foundation of China under Grant No. 32172132 and No. 31471673.
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This work is supported by National Natural Science Foundation of China under Grant No. 32172132 and No. 31471673.
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Tang, L., Huang, H. Evaluation of pineapple peel cellulose nanocrystals/EGCG complexes for improving the stability of curcumin emulsion. Cellulose 29, 6123–6141 (2022). https://doi.org/10.1007/s10570-022-04666-8
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DOI: https://doi.org/10.1007/s10570-022-04666-8