卵磷脂含量对负载姜黄素油凝胶凝胶结构及生物可及性的影响

Effect of lecithin content on gel structure and bioaccessibility of curcumin-loaded oleogels

为解决姜黄素因水溶性低、分散性差等问题引起的低生物可及性,该研究通过对姜黄素高温加热溶解,随后与小烛树蜡和不同质量分数(0%、1%、3%、5%、10%)的葵花卵磷脂协同构建姜黄素高负载及高生物可及性的油凝胶,并对其结构及消化特性进行表征与评估。结果表明,姜黄素高温加热后可实现去晶体化,负载量可达约2.7%;去晶体化姜黄素和葵花卵磷脂的加入对凝胶晶型(β′)无显著性影响,但协同提高姜黄素生物可及性;不同葵花卵磷脂的添加量可实现对凝胶结构的调控,添加量越高,凝胶结构越松散,凝胶强度越弱,质地越柔软,脂解程度及姜黄素生物可及性越高,添加量达到10%时,姜黄素生物可及性是未加葵花卵磷脂油凝胶的2.9倍。该研究旨在为姜黄素的高值生物利用与应用转化提供进一步的理论依据与参考。

To overcome the low bioaccessibility of curcumin due to its low water solubility and poor dispersibility,in this study,curcumin was dissolved by heating,and then synergized with candelilla wax and sunflower lecithin with different mass fractions(0%,1%,3%,5%,10%)to construct oleogels with high loading and high bioaccessibility of curcumin,and their structure and digestion properties were characterized and evaluated.Results showed that curcumin could be decrystallized and its loading capacity could reach about 2.7%after heating.The addition of decrystallized curcumin and sunflower lecithin had no significant effect on the gel crystal form(β′),but synergistically improved curcumin bioaccessibility.The gel structure could be modulated by the addition of different of sunflower lecithin.The higher the amount of addition,the looser the gel structure,the weaker the gel strength,the softer the texture,the higher the degree of lipolysis and curcumin bioaccessibility.When the amount of addition reached 10%,curcumin bioaccessibility was 2.9 times that of the oleogel without sunflower lecithin.This study aims to provide further theoretical basis and reference for the high-value bioavailability and application transformation of curcumin.