Development of curcumin‐loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility
Morteza Jafari,
Karim Parastouei,
Sepideh Abbaszadeh
Abstract:The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60°C, 85°C, and 110°C) on properties of native whey protein concentrate (NWPC) were evaluated, followed by delivering of curcumin through a nanoemulsion system stabilized with extruded WPC (EWPC). Protein solubility, surface hydrophobicity, and emulsion properties such as emulsion activity index (at 1% [w/w] protein concentration), stability index (at 0.5%, 1%, 2%, and 4% [w/w] protein concentration) and creaming index (evaluated at diffe… Show more
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