Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

•CUR-PPI-HMP complex was successfully fabricated by a self-assembly approach.•Highest CUR LA (33.19 μg/mg) was obtained in CUR-PPI-HMP ternary complex.•BC emulsion with CUR-PPI-HMP ternary complex showed highest physical stability.•BC retention with CUR-PPI-HMP was highest (76.15%) after 8 h UV ligh...

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Veröffentlicht in:	Food chemistry 2020-05, Vol.313, p.126118-126118, Article 126118
Hauptverfasser:	Yi, Jiang, Huang, Huimin, Liu, Yuexiang, Lu, Yujuan, Fan, Yuting, Zhang, Yuzhu
Format:	Artikel
Sprache:	eng
Schlagworte:	beta Carotene - chemistry Curcumin Curcumin - chemistry Emulsion Emulsions - chemistry Hydrogen Bonding Hydrophobic and Hydrophilic Interactions Particle Size Pea protein-pectin complex Pea Proteins - chemistry Pectins - chemistry Physicochemical stability Temperature Ultraviolet Rays β-Carotene
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