TY - JOUR
T1 - Pickering emulsion hydrogel beads for curcumin encapsulation and food application
AU - Aw, Yuan Zhe
AU - Lim, Hui Peng
AU - Low, Liang Ee
AU - Goh, Bey Hing
AU - Chan, Eng Seng
AU - Tey, Beng Ti
N1 - Funding Information:
The authors would like to thank the Monash-Industry Plant Oils Research Laboratory (MIPO) and Advance Engineering Platform (AEP) for funding the research and the School of Engineering, Monash University Malaysia , for providing the Master studentship for Aw Yuan Zhe. This study was funded under the Fundamental Research Grant Scheme ( FRGS/1/2020/STG01/MUSM/01/1 ) by the Ministry of Higher Education, Malaysia .
Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2023/8
Y1 - 2023/8
N2 - Curcumin is a bioactive supplement known to have many medical benefits. However, it has low bioavailability due to its insolubility and rapid degradation in aqueous solution. In this paper, sodium alginate beads and cellulose nanocrystal-stabilized Pickering emulsion (CNCPE) were employed to improve the bioavailability of curcumin. In brief, curcumin was first encapsulated in the CNCPE, and then immobilized in an alginate hydrogel matrix, to yield CNCPE-Alg beads. Curcumin was successfully encapsulated in the oil droplets of the beads with near 100% encapsulation efficiency. Besides, the improved storage stability of curcumin was achieved, with a half-life of 160 days. As part of the study, the curcumin-containing beads were incorporated into common food systems (i.e., milk, apple juice, yogurt, and mineral water). The beads demonstrated high physical stability, even after 28 days of storage in food systems. Notably, about 30% of curcumin leaked from the beads into the milk and yogurt systems due to the presence of the inherent fat contents in both systems. The release profile of curcumin was investigated using mathematical models, indicating a diffusion-driven release. In vitro experiments showed that curcumin was completely released from CNCPE-Alg beads during intestinal digestion. Our findings indicated the great potential of CNCPE-Alg beads as a food-compatible encapsulation system for sensitive lipophilic bioactive compounds.
AB - Curcumin is a bioactive supplement known to have many medical benefits. However, it has low bioavailability due to its insolubility and rapid degradation in aqueous solution. In this paper, sodium alginate beads and cellulose nanocrystal-stabilized Pickering emulsion (CNCPE) were employed to improve the bioavailability of curcumin. In brief, curcumin was first encapsulated in the CNCPE, and then immobilized in an alginate hydrogel matrix, to yield CNCPE-Alg beads. Curcumin was successfully encapsulated in the oil droplets of the beads with near 100% encapsulation efficiency. Besides, the improved storage stability of curcumin was achieved, with a half-life of 160 days. As part of the study, the curcumin-containing beads were incorporated into common food systems (i.e., milk, apple juice, yogurt, and mineral water). The beads demonstrated high physical stability, even after 28 days of storage in food systems. Notably, about 30% of curcumin leaked from the beads into the milk and yogurt systems due to the presence of the inherent fat contents in both systems. The release profile of curcumin was investigated using mathematical models, indicating a diffusion-driven release. In vitro experiments showed that curcumin was completely released from CNCPE-Alg beads during intestinal digestion. Our findings indicated the great potential of CNCPE-Alg beads as a food-compatible encapsulation system for sensitive lipophilic bioactive compounds.
KW - Alginate beads
KW - Cellulose nanocrystal
KW - Curcumin
KW - Hydrogel
KW - Pickering emulsion
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85150380324&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2023.111501
DO - 10.1016/j.jfoodeng.2023.111501
M3 - Article
AN - SCOPUS:85150380324
SN - 0260-8774
VL - 350
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 111501
ER -