Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products
[Display omitted] •Agar and κ-carrageenan oil-filled gel-like structures are useful as curcumin carriers.•Agar emulsion gels showed smaller and more homogeneously distributed oil droplets.•After simulated gastrointestinal digestion bile salt lamellae/micelles were produced.•Larger vesicles of partia...
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| Veröffentlicht in: | Food chemistry 2022-09, Vol.387, p.132877-132877, Article 132877 |
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| container_title | Food chemistry |
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| creator | Fontes-Candia, Cynthia Martínez, Juan Carlos López-Rubio, Amparo Salvia-Trujillo, Laura Martín-Belloso, Olga Martínez-Sanz, Marta |
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•Agar and κ-carrageenan oil-filled gel-like structures are useful as curcumin carriers.•Agar emulsion gels showed smaller and more homogeneously distributed oil droplets.•After simulated gastrointestinal digestion bile salt lamellae/micelles were produced.•Larger vesicles of partially digested oil were also generated.•Polysaccharide type and physical state affect the digestion products’ structures.
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20–50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles. |
| doi_str_mv | 10.1016/j.foodchem.2022.132877 |
| format | Article |
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•Agar and κ-carrageenan oil-filled gel-like structures are useful as curcumin carriers.•Agar emulsion gels showed smaller and more homogeneously distributed oil droplets.•After simulated gastrointestinal digestion bile salt lamellae/micelles were produced.•Larger vesicles of partially digested oil were also generated.•Polysaccharide type and physical state affect the digestion products’ structures.
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20–50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.132877</identifier><identifier>PMID: 35397271</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Agar - chemistry ; Bio-aerogels ; Carrageenan ; Controlled release ; Curcumin - chemistry ; Digestion ; Emulsion gels ; Emulsions - chemistry ; Encapsulation ; Gels - chemistry ; Micelles ; Nanoemulsions</subject><ispartof>Food chemistry, 2022-09, Vol.387, p.132877-132877, Article 132877</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-19d328e749b24acacb6d8cf319c68ec42bd5a8bb97c1a0c4a2abef37707fbcd03</citedby><cites>FETCH-LOGICAL-c416t-19d328e749b24acacb6d8cf319c68ec42bd5a8bb97c1a0c4a2abef37707fbcd03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814622008391$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35397271$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fontes-Candia, Cynthia</creatorcontrib><creatorcontrib>Martínez, Juan Carlos</creatorcontrib><creatorcontrib>López-Rubio, Amparo</creatorcontrib><creatorcontrib>Salvia-Trujillo, Laura</creatorcontrib><creatorcontrib>Martín-Belloso, Olga</creatorcontrib><creatorcontrib>Martínez-Sanz, Marta</creatorcontrib><title>Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•Agar and κ-carrageenan oil-filled gel-like structures are useful as curcumin carriers.•Agar emulsion gels showed smaller and more homogeneously distributed oil droplets.•After simulated gastrointestinal digestion bile salt lamellae/micelles were produced.•Larger vesicles of partially digested oil were also generated.•Polysaccharide type and physical state affect the digestion products’ structures.
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20–50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.</description><subject>Agar - chemistry</subject><subject>Bio-aerogels</subject><subject>Carrageenan</subject><subject>Controlled release</subject><subject>Curcumin - chemistry</subject><subject>Digestion</subject><subject>Emulsion gels</subject><subject>Emulsions - chemistry</subject><subject>Encapsulation</subject><subject>Gels - chemistry</subject><subject>Micelles</subject><subject>Nanoemulsions</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMFu3CAURVHVqpmk_YWIZTaeAHYM7ipVNG0iRe2mXaPnx_OEETYp2JXSZb-8jJx0mxUIzn0XDmPnUmylkO3lYTvE6PCBxq0SSm1lrYzWb9hGGl1XWmj1lm1ELUxlZNOesNOcD0IIJaR5z07qq7rTSssN-7sbl5B9nPieQuYwOR59qAYfAjkOlOJ6njkuCZfRTxwhJU8pf-LfYIp5TgvOS4LA8QES4EzJ_4H5ODIOfA8FiH6aKc9-KpDz--O23D6m6Eo0f2DvBgiZPj6vZ-znl92Pm9vq_vvXu5vP9xU2sp0r2bnyR9JN16sGELBvncGhlh22hrBRvbsC0_edRgkCG1DQ01Dr4mLo0Yn6jF2sc0vxr6U8wo4-I4UAE8UlW9U2xnRdJ2RB2xXFFHNONNjH5EdIT1YKe_RvD_bFvz36t6v_Ejx_7lj6kdz_2IvwAlyvQLFKv4tGm9HThOR8Ipyti_61jn92YJ8Z</recordid><startdate>20220901</startdate><enddate>20220901</enddate><creator>Fontes-Candia, Cynthia</creator><creator>Martínez, Juan Carlos</creator><creator>López-Rubio, Amparo</creator><creator>Salvia-Trujillo, Laura</creator><creator>Martín-Belloso, Olga</creator><creator>Martínez-Sanz, Marta</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20220901</creationdate><title>Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products</title><author>Fontes-Candia, Cynthia ; Martínez, Juan Carlos ; López-Rubio, Amparo ; Salvia-Trujillo, Laura ; Martín-Belloso, Olga ; Martínez-Sanz, Marta</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-19d328e749b24acacb6d8cf319c68ec42bd5a8bb97c1a0c4a2abef37707fbcd03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Agar - chemistry</topic><topic>Bio-aerogels</topic><topic>Carrageenan</topic><topic>Controlled release</topic><topic>Curcumin - chemistry</topic><topic>Digestion</topic><topic>Emulsion gels</topic><topic>Emulsions - chemistry</topic><topic>Encapsulation</topic><topic>Gels - chemistry</topic><topic>Micelles</topic><topic>Nanoemulsions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fontes-Candia, Cynthia</creatorcontrib><creatorcontrib>Martínez, Juan Carlos</creatorcontrib><creatorcontrib>López-Rubio, Amparo</creatorcontrib><creatorcontrib>Salvia-Trujillo, Laura</creatorcontrib><creatorcontrib>Martín-Belloso, Olga</creatorcontrib><creatorcontrib>Martínez-Sanz, Marta</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fontes-Candia, Cynthia</au><au>Martínez, Juan Carlos</au><au>López-Rubio, Amparo</au><au>Salvia-Trujillo, Laura</au><au>Martín-Belloso, Olga</au><au>Martínez-Sanz, Marta</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-09-01</date><risdate>2022</risdate><volume>387</volume><spage>132877</spage><epage>132877</epage><pages>132877-132877</pages><artnum>132877</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Agar and κ-carrageenan oil-filled gel-like structures are useful as curcumin carriers.•Agar emulsion gels showed smaller and more homogeneously distributed oil droplets.•After simulated gastrointestinal digestion bile salt lamellae/micelles were produced.•Larger vesicles of partially digested oil were also generated.•Polysaccharide type and physical state affect the digestion products’ structures.
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20–50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35397271</pmid><doi>10.1016/j.foodchem.2022.132877</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agar - chemistry Bio-aerogels Carrageenan Controlled release Curcumin - chemistry Digestion Emulsion gels Emulsions - chemistry Encapsulation Gels - chemistry Micelles Nanoemulsions |
| title | Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products |
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