In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin

Qazi, Haroon Jamshaid; Ye, Aiqian; Acevedo-Fani, Alejandra; Singh, Harjinder

doi:10.1016/j.foodhyd.2021.106692

Cited by 43 publications

(46 citation statements)

References 42 publications

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“…In another study, Qazi et al examined the influence of two dairy gel matrices (i.e., containing oil and dairy protein) prepared by either coagulation with rennet or acid, on lipid digestion and the bioaccessibility of a fortified curcumin nanoemulsion during GI digestion. [211] The emulsions were prepared by mixing for 2 h the lipid fraction that included 0.03% curcumin, and the aqueous phase containing 1% SC. Both gels had the same composition and rheological properties, but the acid gel underwent faster disintegration under gastric conditions compared to the rennet gel, which slowed the release of oil droplets and protein in the digesta, and the content of curcumin-enriched oil in the digesta of the acid gel was higher than that in the digesta of the rennet gel.…”

Section: Curcuminmentioning

confidence: 99%

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Iddir

Vahid

Merten

et al. 2022

Molecular Nutrition Food Res

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While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.

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Section: Curcuminmentioning

confidence: 99%

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Iddir

Vahid

Merten

et al. 2022

Molecular Nutrition Food Res

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“…A dynamic gastric model-the HGS designed by Kong and Singh (20)-was used for the in vitro gastric digestion of all milk samples. The method described in Qazi et al (17) was used in the present study with a slight modification. Briefly, 200 g of prewarmed milk sample at 37 • C was mixed with 31.3 mL of simulated salivary fluid (SSF) and kept in a water bath for 2 min at 37 • C. Before gastric digestion, 28 mL of simulated gastric fluid (SGF) containing pepsin was mixed with the sample to mimic the fasting state of the human stomach.…”

Section: Dynamic In Vitro Gastric Digestionmentioning

confidence: 99%

“…However, due to its limited water solubility, degradation and poor bioavailability, its application has been difficult (14,15). As a result, numerous studies are focusing on employing lipid-based nanosystems to encapsulate curcumin, particularly nanoemulsions, to overcome these constraints (16)(17)(18). However, in the nanoemulsionbased milk formulation, the physicochemical interactions of nanoemulsion with milk proteins during processing and digestion within the gastrointestinal tract play an important role in the bioavailability of fortified bioactive compound (19).…”

Section: Introductionmentioning

confidence: 99%

Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion

Qazi

Acevedo-Fani

et al. 2022

Front. Nutr.

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Milk powder is an important ingredient in various foods and pediatric formulations. The textural and digestion properties of the formulations depend on the preheat treatment of the milk powder during manufacture. Thus, it is interesting to know how these modifications can influence on the release of fortified bioactive compounds during digestion with a milk matrix. In this study, a curcumin nanoemulsion was incorporated into milks reconstituted from low-heat, medium-heat and high-heat skim milk powders (SMPs) and the milks were subjected to semi dynamic in vitro digestion. All the recombined milk systems formed a curd under gastric conditions, which reduced the gastric emptying of protein and curcumin-loaded oil droplets. Because of the formation of heat-induced casein/whey protein complexes, the open fragmented curd formed by the high-heat-treated reconstituted powder resulted in higher protein and oil droplets emptying to the intestine and higher curcumin bioaccessibility. This study provides useful information for how protein ingredients can govern the fate of added health-promoting compounds during digestion.

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“…Moreover, the rate of lipolysis rapidly rose during the initial stages of in vitro intestinal digestion but gradually decreased during the digestion for both oleogel-based nanoemulsions. This phenomenon was ascribed to the aggregation of the digestion products and the reduced ratio of enzymes to oil [47]. In vitro bioaccessibility was measured to investigate the nutraceutical delivery performance of oleogel-based nanoemulsions.…”

Section: Lipolysis and Bioaccessibility Of Astaxanthin In Oleogel-bas...mentioning

confidence: 99%

Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic

Gao

Wang

Xue

et al. 2022

Foods

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Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA–GA conjugate (OGC) and OVA–GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5% w/w) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability than OGM. Both OGC-stabilized nanoemulsions and OGM-stabilized nanoemulsions could enhance the extent of lipolysis and the bioaccessibility of astaxanthin compared with oleogel. Meanwhile, OGC exhibited significantly better than OGM, which indicated that OGC-stabilized oleogel-based nanoemulsions possessed more desirable nutraceutical delivery performance than OGM-stabilized oleogel-based nanoemulsions. This study may fill a gap in the influence of different protein–polysaccharide complexes on oleogel-based nanoemulsions and contribute to deeper insights about novel oleogel-based nanoemulsions for their applications in the food industry.

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In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin

Cited by 43 publications

References 42 publications

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion

Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic

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