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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368617
Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of ß-carotene emulsions

Author
item YI, JIANG - Shenzhen University
item HUANG, HUIMIN - Shenzhen University
item LIU, YUEXIANG - Shenzhen University
item LU, YUJUAN - Shenzhen University
item FAN, YUTING - Guangdong University
item Zhang, Yuzhu

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/23/2019
Publication Date: 12/30/2019
Citation: Yi, J., Huang, H., Liu, Y., Lu, Y., Fan, Y., Zhang, Y. 2019. Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of ß-carotene emulsions. Food Chemistry. 313:126118. https://doi.org/10.1016/j.foodchem.2019.126118.
DOI: https://doi.org/10.1016/j.foodchem.2019.126118

Interpretive Summary: Naturally occurring ß-carotene has attracted much interest in the past decade for its high pro-vitamin A activity and strong antioxidant capacity. However, low water solubility, oxidization, and degradation severely restricted its application and utilization. Various delivery systems including oil/water emulsion, liposome, hydrogel, and nanoparticle have been proposed and fabricated to tackle the problems. Fabrication of soluble protein-polysaccharide complexes may be a promising approach for enhancing the physical stability of emulsions. In this study, non-covalent curcumin -pea-protein-isolate-high methoxyl pectin ternary complex was fabricated and characterized by fluorescence spectroscopy, FTIR, and XRD. The potential of the complex in stabilizing ß-carotene-loaded emulsions were investigated. The results provide valuable information for rational design of oil/water emulsion systems with antioxidant-loaded protein-polysaccharide complexes for delivering lipophilic bioactive ingredients including carotenoids.

Technical Abstract: Curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl pectin (HMP) ternary complex with a Z-average diameter of 804.0 nm was fabricated by a self-assembly approach and utilized as effective stabilizer for ß-carotene (BC)-loaded emulsions. Highest CUR loading amount (LA, 33.19 µg/mg) was obtained in CUR-PPI-HMP non-covalent ternary complex. Fluorescence spectra showed that hydrophobic interaction was the prime driving force for the formation of ternary complex. Besides hydrophobic interaction, FTIR graphs confirmed hydrogen bonding was also involved. CUR was amorphous in non-covalent complex, confirmed with XRD results. BC emulsion with PPI-HMP and CUR-PPI-HMP possessed higher droplet sizes and excellent physical stability than that with PPI and CUR-PPI. BC retention with CUR-PPI-HMP was highest exposure to UV light, or heat treatment at 25 and 50 °C. The information obtained may provide detailed insights into the application of CUR-PPI-HMP complex as functional ingredients in fabricating delivery systems for beneficial hydrophobic nutraceuticals.