On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food

•Spray drying improved curcumin-whey protein isolate (WPI) complexation.•Curcumin-WPI complex microparticles had better bioaccessibility than curcumin.•Desolvation allowed more curcumin to be loaded onto microparticles.•Targeted release was achieved for microparticles incorporated into yogurt.•Most...

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Veröffentlicht in:	Food chemistry 2021-06, Vol.346, p.128900-128900, Article 128900
Hauptverfasser:	Ye, Qianyu, Ge, Fangzi, Wang, Yong, Woo, Meng Wai, Wu, Peng, Chen, Xiao Dong, Selomulya, Cordelia
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Bioaccessibility Color Complexation Curcumin Curcumin - chemistry Food matrix Hydrophobic and Hydrophilic Interactions Microspheres Sensory Sensory Thresholds Solubility Spray Drying Targeted release Whey Proteins - chemistry Yogurt - analysis
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