Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

BACKGROUND The application of curcumin (CUR) in the food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by‐product of spent brewer's yeast, which has the potential to deliver bioactive substances. However, the environmental stresses...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-03, Vol.103 (5), p.2544-2553
Hauptverfasser:	Fu, Jing‐jing, Fu, Dong‐wen, Zhang, Guang‐yao, Zhang, Zhi‐hui, Xu, Xian‐bing, Song, Liang
Format:	Artikel
Sprache:	eng
Schlagworte:	Antineoplastic Agents - chemistry Antioxidants Bioavailability Brewing yeast Conjugation Curcumin Curcumin - chemistry Encapsulation Environmental stress Enzymic browning Fabrication Fluorescence Food industry Functional foods & nutraceuticals Glucose Glycosylation Heat treatment Heat treatments Hydrogen bonding Hydrophobicity Maillard Reaction nanocomplexes Nanoparticles - chemistry Particle Size Proteins Saccharomyces cerevisiae Stability Steric hindrance Yeast yeast cell protein Yeasts
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