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• W3061664554 endingPage "106265" @default.
• W3061664554 startingPage "106265" @default.
• W3061664554 abstract "Pea protein isolate-high methoxyl pectin-rhamnolipid (PPI-HMP-Rha) complexes were fabricated to co-encapsulate curcumin and resveratrol, and the effect of rhamnolipid level on the physiochemical properties of PPI-HMP-Rha complexes with encapsulated curcumin and resveratrol (PPI-Cur-HMP-Res-Rha) was evaluated. The particle size and encapsulation efficiency of the complexes were assessed by dynamic light scattering and UV spectrophotometer. The PPI-Cur-HMP-Res-Rha (100:2.5:50:2.5:100) complex possessed a minimum particle size (515 nm) and a maximal encapsulation efficiency for curcumin (95.10%) and resveratrol (93.59%). The result of Fourier transforms infrared spectroscopy, revealed that hydrogen bonding, hydrophobic interaction and electrostatic attraction were main driving forces in the formation of the complexes. The X-ray Diffraction result verified that the curcumin and resveratrol in the complexes were in amorphous state. In addition, the PPI-Cur-HMP-Res-Rha (100:2.5:50:2.5:100) complex was more effective on retarding light and thermal degradation of both nutraceuticals, as well as providing a protective effect under gastric conditions, furthermore, it could control the release of both nutraceuticals in the intestine phase." @default.
• W3061664554 created "2020-08-24" @default.
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• W3061664554 date "2021-02-01" @default.
• W3061664554 modified "2023-09-29" @default.
• W3061664554 title "Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility" @default.
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• W3061664554 doi "https://doi.org/10.1016/j.foodhyd.2020.106265" @default.
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