These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
    Author: Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W.
    Journal: Food Chem; 2021 Mar 29; 357():129726. PubMed ID: 33866240.
    Abstract:
    Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze-thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion. The rheological measurements indicated that the viscosity and gel-like structure were relied on crosslinking agent and emulsion concentration. The photothermal stability of curcumin was significantly enhanced after crosslinking. In addition, in vitro digestion study suggested that the bioaccessibility of curcumin in emulsion gel crosslinked was lower compared to emulsion gel without crosslinking agent. These studies might facilitate the preparation of emulsion gels with excellent stability for bioactive compounds delivery in food and pharmaceutical applications.
    [Abstract] [Full Text] [Related] [New Search]