Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions
Year: 2025
Type: article
Abstract: Starch-based Pickering emulsions with four types of oil phases (coconut, corn, olive, and sunflower oils) were fabricated to compare their delivery properties for curcumin. The release rates of free fatty acids and the bioavailability of curcumin were investigated using an oral-gastric-intestinal in vitro digestion model. The results revealed that the emulsions prepared with corn oil exhibited the highest zero-shear viscosity ( η 0 ) and infinite-shear viscosity ( η ∞ ) values, indicating its superior physical stability. After 108 h of ultraviolet light irradiation at 254 nm, the emulsion with corn oil showed the highest loading rate of curcumin. In the simulated small intestinal digestion, FFA release rates for emulsions with different oil phases were: coconut (30.74 %) > sunflower (15.06 %) > corn (12.67 %) > olive (12.38 %) oils. The curcumin bioavailability was: sunflower (78.01 %) > coconut (64.56 %) > corn (54.58 %) > olive (52.51 %) oils. The curcumin bioavailability increased significantly with the increase of starch concentrations. • Pickering emulsion with corn oil had the highest viscosity and superior stability. • Pickering emulsion with coconut oil had the highest rate of lipid digestibility. • Pickering emulsion with sunflower oil had the highest bioavailability of curcumin. • Starch concentration reduced droplet sizes thus increased curcumin bioavailability.
Source: Food Chemistry X
Authors: Qing Chen, Xin Di, Yuge Zhai, Quanzhi Zhao, Xiaoyan Song
Institutions: Guizhou University, Henan Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4407269817