Co-encapsulation of curcumin and ?-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
نویسندگان
چکیده
The objective of this study was to explore the influence different particle concentrations (0.5%–3.0 %, w/v), microfluidization pressures (0–150 MPa) and heating temperatures (30–70 °C) on physicochemical stability, microstructure, in vitro digestion ?-carotene loaded Pickering emulsions stabilized by curcumin complex nanoparticles. optimum parameters for fabrication stable were 2.0 % (w/v) concentration, 100 MPa operating pressure 60 °C temperature. co-encapsulation exhibited a synergistic effect improving photothermal stability entrapped. During gastrointestinal digestion, increased concentration (?2.0 w/v) temperature (?50 retarded FFA release from reduced bioaccessibility through droplet flocculation. However, lower (?100 promoted lipolysis enhanced nutraceuticals. emulsion designed co-delivery via thermal treatment, which showed great potential be applied industrial production functional foods dietary supplements.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2021.107064