Work

Gut-targeted curcumin delivery with controlled release via sustainable emulsions co-stabilized by yeast protein isolate and citrus peel pectin

Year: 2026

Type: article

Abstract: Microbial and plant-derived biopolymers have gained increasing attention as sustainable emulsifiers for food-grade delivery systems; however, individual materials often suffer from intrinsic limitations in stability or functionality. This study aimed to develop a gut-targeted emulsion system using yeast protein isolate (YPI), a fermentation-derived microbial protein, and citrus peel pectin (CPP), a fruit-processing byproduct, as complementary co-emulsifiers for curcumin delivery. Oil-in-water emulsions with varying YPI:CPP ratios were prepared and evaluated for their physicochemical stability and gastrointestinal digestion behavior. YPI provided strong interfacial activity but exhibited limited stability near its isoelectric point, whereas CPP contributed electrostatic and steric stabilization but showed weak interfacial adsorption. Co-stabilized emulsions with balanced YPI:CPP ratios (2:2 and 1:3) exhibited excellent colloidal stability across a pH range of 3-9 and resisted droplet disruption under gastric conditions. During small intestinal digestion, CPP delayed lipolysis, resulting in controlled curcumin release kinetics. Importantly, during the colonic phase, microbial degradation of CPP enabled sustained curcumin release. Overall, YPI-CPP co-stabilized emulsions integrate protein-driven interfacial stabilization with polysaccharide-mediated digestion responsiveness, offering a sustainable and effective platform for the gut-targeted delivery of hydrophobic bioactives. This strategy highlights the potential of microbial proteins and agri-food by-product valorization to advance both human health (UN Sustainable Development Goal [SDG] 3) and sustainable resource utilization (SDG 12).

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2026.150738

Authors: Suyoon Lee, Myeongsu Jo, Young Jin Choi

Institutions: Seoul National University, Dankook University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,390