Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics

Polysaccharide-protein complexes have been commonly used in recent years to improve the quality and stability of emulsions. In this study, we evaluated the effect of high methoxyl pectin-whey protein complex (HWC) on the storage stability and in vitro release characteristics of curcumin self-emulsio...

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Bibliographic Details
Published in:Food science & technology 2023-10, Vol.188, p.115398, Article 115398
Main Authors: Liang, Yu-Xuan, Li, Po-Hsien, Chiang, Yi-Chan, Song, Hung-Yi, Lai, Ying-Jang, Chiang, Po-Yuan
Format: Article
Language:English
Subjects:
Curcumin self-emulsion
Polysaccharide-protein complex
Release characteristics
Storage stability
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Summary:Polysaccharide-protein complexes have been commonly used in recent years to improve the quality and stability of emulsions. In this study, we evaluated the effect of high methoxyl pectin-whey protein complex (HWC) on the storage stability and in vitro release characteristics of curcumin self-emulsion systems. The droplet size and loading of the curcumin self-emulsion system were approximately 306.60–353.45 nm and 2.21 mg/mL, respectively, with good dispersibility. The thermal stability of HWC was significantly increased (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115398