在这项研究中,通过超声和pH驱动方法成功制备了负载姜黄素(Cur)的油体(OBs)。超声处理显著提高了Cur的封装效率(EE)和负载能力(LC),产生小尺寸的OB颗粒,均匀分布,和高ζ电位绝对值。当超声功率为200W时,EE,LC,ζ电位绝对值最大(88.27%,0.044%,和-25.71mV,分别),OBs拥有最高的黄色,代表最好的治疗效果。共聚焦激光扫描显微镜(CLSM)和低温扫描电子显微镜(cryo-SEM)的结果也直观地表明。此外,圆二色性(CD)证明超声处理可以使表面蛋白质结构展开,进一步增强稳定性。因此,奶油指数(CI),过氧化值(POV),当超声功率为200W时,硫代巴比妥酸反应性物质(TBARS)最低。在这种情况下,装载在OBs中的Cur受到了很好的保护,免受恶劣条件的影响,最高的Cur保留率和最低的降解速率常数证明了这一点。最后,体外胃肠消化模拟结果表明,超声处理能有效增加FFA的释放,生物可及性,和Cur的稳定性,特别是当超声功率为200W时。这项研究提供了一种新的基于OB的输送系统来稳定,交付,并保护Cur进行食品加工。
In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and -25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.