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- W4320004247 abstract "This study explored the feasibility of a novel solid-like fat stabilized by porcine plasma protein (PPP) and carrageenan (CG) coupling emulsifier as curcumin delivery vehicle. The combination of 2.0% (w/v) PPP and 0.3% (w/v) CG successfully stabilized the oil of 80% (v/v) volume fraction at solid-like state, and the increasing of oil phase led to the increase in droplet size, storage modulus (G′) and apparent viscosity. Compared with free oil, oxidation of PPP-CG-stabilized solid-like fat could be significantly inhibited. The results from in vitro simulated digestion showed that the release rate of free fatty acids and bioaccessibility of curcumin in the solid-like fat were significantly higher than those in free oil, and curcumin was almost not released in simulated gastric fluid, but mainly released in simulated intestinal fluid. Therefore, PPP-CG-stabilized solid-like fat could be used as an effective nutrient delivery vehicle for food and pharmaceuticals, and the work provided some new insights into the structure design of functional food." @default.
- W4320004247 created "2023-02-11" @default.
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- W4320004247 date "2023-05-01" @default.
- W4320004247 modified "2023-10-16" @default.
- W4320004247 title "Enhancing solid-like characteristics of porcine plasma protein-carrageenan-based high internal phase emulsion: As solid fat alternative of loading curcumin" @default.
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- W4320004247 doi "https://doi.org/10.1016/j.foodhyd.2023.108528" @default.
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