Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions - 2025
[en] Herein, the Maillard reaction between garlic polysaccharides (GPs) and casein (CN) was employed to enhance the emulsifying properties of CN. Structural characterization confirmed successful covalent conjugation, with a GPs/CN ratio of 1:2 at 70 °C and a grafting degree of 30.63 %. Infrared and fluorescence spectroscopy demonstrated alterations in secondary and tertiary structures of CN following glycosylation. The introduction of hydroxyl groups increased the solubility of CN by 89.94 %. The formation of Cdouble bondN bonds and the disruption of crystalline regions further contributed to the improved emulsifying ability. Moreover, the emulsion achieved a curcumin encapsulation efficiency of 98.11 %, with reduced particle size (343.93 nm to 242.65 nm) and Zeta potential (−38.14 mV to −14.33 mV). In vitro digestion showed that the induction of GPs into CN emulsion slowed the release rate of curcumin. This highlights the use of functional polysaccharides to modify proteins by Maillard reaction and create stable emulsion-based delivery systems.
Disciplines :
Agriculture & agronomy Chemistry
Author, co-author :
Bai, Xinyan; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China ; Laboratory of Chemistry of Natural Molecules, University of Liège, Gembloux Agro-Bio Tech, Gembloux, Belgium
Li, Lingyu; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Qiao, X.G.; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Zhu, Wenqing; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China ; Laboratory of Chemistry of Natural Molecules, University of Liège, Gembloux Agro-Bio Tech, Gembloux, Belgium
Hu, Yanna
Sun, Laibing; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Zheng, Zhenjia; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Qiao, Yiteng; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, P.R. China
Language :
English
Title :
Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions
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