Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions : Impact of antioxidant type and concentration
Copyright © 2020 Elsevier Ltd. All rights reserved..
Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble antioxidants were more effective at protecting curcumin from degradation than the oil-soluble ones, which may have been because curcumin degrades faster in water than in oil. Interestingly, the amphiphilic antioxidant was almost as effective as the water-soluble ones. The oil-soluble antioxidant actually slightly promoted curcumin degradation. In summary, curcumin retention after storage declined in the following order: 82.6% (Trolox) ~82.2% (ascorbic acid) >79.5% (ascorbyl palmitate) ≫57.9% (control) >52.7% (α-tocopherol). The effectiveness of ascorbic acid in stabilizing curcumin increased as its concentration was raised (0-300 μM). Our results may facilitate the creation of curcumin-enriched foods and beverages with enhanced bioactivity.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:320 |
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| Enthalten in: |
Food chemistry - 320(2020) vom: 01. Aug., Seite 126653 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Kharat, Mahesh [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Completed 22.06.2020 Date Revised 22.06.2020 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2020.126653 |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2020 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble antioxidants were more effective at protecting curcumin from degradation than the oil-soluble ones, which may have been because curcumin degrades faster in water than in oil. Interestingly, the amphiphilic antioxidant was almost as effective as the water-soluble ones. The oil-soluble antioxidant actually slightly promoted curcumin degradation. In summary, curcumin retention after storage declined in the following order: 82.6% (Trolox) ~82.2% (ascorbic acid) >79.5% (ascorbyl palmitate) ≫57.9% (control) >52.7% (α-tocopherol). The effectiveness of ascorbic acid in stabilizing curcumin increased as its concentration was raised (0-300 μM). Our results may facilitate the creation of curcumin-enriched foods and beverages with enhanced bioactivity | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Ascorbic acid | |
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| 700 | 1 | |a Skrzynski, Matt |e verfasserin |4 aut | |
| 700 | 1 | |a Decker, Eric Andrew |e verfasserin |4 aut | |
| 700 | 1 | |a McClements, David Julian |e verfasserin |4 aut | |
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