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Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body.

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Title: Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body.
Authors: He, Shenghua1 (AUTHOR), Zhou, Sanjiu1 (AUTHOR), Guo, Weiyun1 (AUTHOR), Wang, Yonghui1 (AUTHOR), Liu, Chunhong2 (AUTHOR), Wang, Rongchun2 (AUTHOR), Xiao, Fugang1 (AUTHOR) xfug@163.com
Source: Journal of Food Process Engineering. Dec2020, Vol. 43 Issue 12, p1-9. 9p.
Subjects: Digestion, Free fatty acids, Emulsions, Rapeseed oil, Curcumin, Vegetable oils, Particles
Abstract: In this study, rapeseed oil bodies (RPOBs) were used to prepare curcumin emulsions (CEs) in order to investigate their stability and gastrointestinal. The results showed that particle size significantly reduced (p <.05) with increasing RPOBs concentrations from 1.0 to 6.0 wt%. Additionally, CEs showed good stability at pH 2.0–10.0. However, CEs were instable at salt concentration ranging from 100 to 500 mM and at temperatures between 35 and 95°C. CE fat droplet size after 30 min of digestion time exhibited a remarkable increase (p <.05) compared with other times. Upon exposure to simulated intestinal fluid (SIF) conditions, CEs particle sizes gradually decreased with increasing digestion time. Then, 56% curcumin and 40 μmol/ml free fatty acids were produced from CEs after 180 min digestion time under SIF conditions. Practical applications: Our findings indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery‐controlled release of lipophilic bioactive compounds from emulsions during gastrointestinal digestion. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22He%2C+Shenghua%22&quot;&gt;He, Shenghua&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Zhou%2C+Sanjiu%22&quot;&gt;Zhou, Sanjiu&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Guo%2C+Weiyun%22&quot;&gt;Guo, Weiyun&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Wang%2C+Yonghui%22&quot;&gt;Wang, Yonghui&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Liu%2C+Chunhong%22&quot;&gt;Liu, Chunhong&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Wang%2C+Rongchun%22&quot;&gt;Wang, Rongchun&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Xiao%2C+Fugang%22&quot;&gt;Xiao, Fugang&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; xfug@163.com&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Digestion%22&quot;&gt;Digestion&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Free+fatty+acids%22&quot;&gt;Free fatty acids&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Emulsions%22&quot;&gt;Emulsions&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Rapeseed+oil%22&quot;&gt;Rapeseed oil&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Curcumin%22&quot;&gt;Curcumin&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Vegetable+oils%22&quot;&gt;Vegetable oils&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Particles%22&quot;&gt;Particles&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In this study, rapeseed oil bodies (RPOBs) were used to prepare curcumin emulsions (CEs) in order to investigate their stability and gastrointestinal. The results showed that particle size significantly reduced (p &lt;.05) with increasing RPOBs concentrations from 1.0 to 6.0 wt%. Additionally, CEs showed good stability at pH 2.0–10.0. However, CEs were instable at salt concentration ranging from 100 to 500 mM and at temperatures between 35 and 95&#176;C. CE fat droplet size after 30 min of digestion time exhibited a remarkable increase (p &lt;.05) compared with other times. Upon exposure to simulated intestinal fluid (SIF) conditions, CEs particle sizes gradually decreased with increasing digestion time. Then, 56% curcumin and 40 μmol/ml free fatty acids were produced from CEs after 180 min digestion time under SIF conditions. Practical applications: Our findings indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery‐controlled release of lipophilic bioactive compounds from emulsions during gastrointestinal digestion. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: &lt;i&gt;Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.13556
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Digestion
        Type: general
      – SubjectFull: Free fatty acids
        Type: general
      – SubjectFull: Emulsions
        Type: general
      – SubjectFull: Rapeseed oil
        Type: general
      – SubjectFull: Curcumin
        Type: general
      – SubjectFull: Vegetable oils
        Type: general
      – SubjectFull: Particles
        Type: general
    Titles:
      – TitleFull: Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body.
        Type: main
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    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: He, Shenghua
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          Name:
            NameFull: Zhou, Sanjiu
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            NameFull: Guo, Weiyun
      – PersonEntity:
          Name:
            NameFull: Wang, Yonghui
      – PersonEntity:
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            NameFull: Liu, Chunhong
      – PersonEntity:
          Name:
            NameFull: Wang, Rongchun
      – PersonEntity:
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            NameFull: Xiao, Fugang
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          Dates:
            – D: 01
              M: 12
              Text: Dec2020
              Type: published
              Y: 2020
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              Value: 43
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              Value: 12
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            – TitleFull: Journal of Food Process Engineering
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