Oat Fiber As a Carrier for Curcuminoids

Sayanjali, Sara; Sanguansri, Luz; Buckow, Roman; Gras, Sally L.; Augustin, Mary Ann

doi:10.1021/jf504202w

Cited by 4 publications

(6 citation statements)

References 31 publications

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“…On the basis of our previous work on BG complexes with structurally very diverse substances [22] and in line with other reports on BG complexes [31][32][33], we infer that the key interactions responsible for the CLA complexation are noncovalent bond formation and hydrophobic interactions, that is, relatively weak non-specific physical interactions. The role of polysaccharide as an emulsion stabilizer was assessed by the creaming index after 7 days of storage.…”

Section: Resultssupporting

confidence: 90%

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Veverka

Dubaj

Jorı́k

et al. 2017

Euro J Lipid Sci & Tech

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Conjugated linoleic acid (CLA) was stabilized via its complexation with arabinogalactan or beta‐glucan by freeze‐drying. The complexes were characterized by infrared spectroscopy, X‐ray diffraction, differential scanning calorimetry, and scanning electron microscopy. The results have shown that only a fraction of CLA is present in the form of inclusion complex while the rest is adsorbed on the surface of the polysaccharide matrix. Even though the materials prepared contain relatively high amount of uncomplexed CLA, the complexation yields products with significantly increased stability toward thermal and oxidative stress compared to pristine CLA. Practical applications: The results demonstrate that it is possible to integrate dietary fibre and dietary fat into a single solid functional food material with increased shelf life. Moreover, the combination of CLA with polysaccharide matrix allows preparation of stable O/W emulsions of CLA. Interaction between polysaccharides (beta‐glucan and arabinogalactan) and CLA allows preparation of materials with high CLA loading of up to 30% while maintaining improved oxidative stability compared to free CLA or physical mixture.

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Section: Resultssupporting

confidence: 90%

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Veverka

Dubaj

Jorı́k

et al. 2017

Euro J Lipid Sci & Tech

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“…It is possible that the conditions with higher feed moisture content facilitate more interactions between curcuminoids and the oat fiber (including protein, fiber, and lipids), or amylose on corn starch resulting in the greater protection of curcuminoids against thermal and oxidative degradation. Such interactions were previously observed between curcuminoids and oat fiber (Sayanjali et al., ) and may be enhanced under controlled conditions during extrusion.…”

Section: Resultssupporting

confidence: 65%

“…The quantification of β‐glucan, lipid, and total solids was carried out based on the AOAC Official Method 995.16 (AOAC, ), Australian Standard Method (Standards Association of Australia, ), and AOAC Official Method 990.20 (AOAC, ), respectively. The oat fiber contained 27.11 ± 0.02 (% w/w) protein, 27.54 ± 1.12 (% w/w) β‐glucan, 5.20 ± 0.02 (% w/w) total fat, 6.6 ± 0.2 (% w/w) moisture, and 33.5 ± 0.5 (% w/w) other components (including carbohydrates and other dietary fiber), as previously determined (Sayanjali et al., ). A powdered turmeric extract (Biocurcumin, BCM‐95CG, total curcuminoids complex, purity: 95.7%) was provided by Arjuna Natural Extracts Ltd. (Aluva, Kerala, India).…”

Section: Methodssupporting

confidence: 63%

“…It is rich in soluble fiber, such as β‐glucan and is known for its beneficial effects, including the reduction of blood cholesterol and the risk of heart diseases (Wood, ). Our previous study has also shown that curcuminoids and oat fiber effectively interact, demonstrating the potential of oat fiber to act as a curcuminoids carrier (Sayanjali, Sanguansri, Buckow, Gras, & Augustin, ). The inclusion of oat fiber together with curcuminoids would add both novelty and nutritional value to snack products.…”

Section: Introductionmentioning

confidence: 80%

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Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product

Sayanjali

Sanguansri

Buckow

et al. 2019

Journal of Food Science

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Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50°C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was from 17% to 84%, with high loss for the extrusion with low feed moisture content (21%). A further curcuminoids loss of 4% to 44% occurred during drying, with much higher loss for the extrudate with high moisture content. Total curcuminoids retained after extrusion and drying was 12% to 41% (59% to 88% loss), equivalent to 180 to 616 mg curcuminoids retained per 100 g snack, levels within recommended daily dose. Curcuminoids retained after drying was stable during 80 days of storage at 25°C. The results highlighted the importance of understanding the impact of each unit process separately (for example, extrusion and drying) on the stability of curcuminoids for the development of healthier extruded snacks.Practical Application: Extruded snacks products were developed by fortifying the snacks with oat fiber and curcuminoids in order to address the need for a healthy ready to eat food products. Some extrusion characteristics were selected to produce snack products which have favorable properties in terms of consumer acceptance.

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“…Curcuminoids predissolved in EtOH prior to addition to aqueous buffer was the least stable to sequential exposure to SGF and SIF, with only 80.8% of the original amount recovered. Curcuminoids have limited solubility in aqueous solution therefore maintain stability, but their solubility is increased in the presence of 2% w/w EtOH (Sayanjali and others ). The stability of curcuminoids was significantly improved in the presence of buttermilk in the yogurt samples, with 88.5% to 89.5% of the original amount recovered.…”

Section: Resultsmentioning

confidence: 99%

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

Augustin

Sanguansri

et al. 2016

Journal of Food Science

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Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to <1% for curcuminoids in an aqueous dispersion. However, curcuminoids delivered in yogurt was 15-fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of <1 log and increased viscosity) on addition of curcuminoids has to be balanced against the benefits of increased bioaccessibility of curcuminoids when delivered in yogurts.

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Oat Fiber As a Carrier for Curcuminoids

Cited by 4 publications

References 31 publications

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

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