Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin
Abstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect o...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-01-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00377-z |
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| author | Jiamin Xu Guangyi Kan Juan Wang Kefeng Yang Xichang Wang Jian Zhong |
| author_facet | Jiamin Xu Guangyi Kan Juan Wang Kefeng Yang Xichang Wang Jian Zhong |
| author_sort | Jiamin Xu |
| collection | DOAJ |
| description | Abstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions’ curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin. |
| format | Article |
| id | doaj-art-044c679edc05444082fc200bebf7bfae |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-044c679edc05444082fc200bebf7bfae2025-02-02T12:44:14ZengNature Portfolionpj Science of Food2396-83702025-01-01911710.1038/s41538-025-00377-zFish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcuminJiamin Xu0Guangyi Kan1Juan Wang2Kefeng Yang3Xichang Wang4Jian Zhong5Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of MedicineMedical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of MedicineDepartment of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of MedicineDepartment of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of MedicineNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean UniversityMedical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of MedicineAbstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions’ curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.https://doi.org/10.1038/s41538-025-00377-z |
| spellingShingle | Jiamin Xu Guangyi Kan Juan Wang Kefeng Yang Xichang Wang Jian Zhong Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin npj Science of Food |
| title | Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin |
| title_full | Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin |
| title_fullStr | Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin |
| title_full_unstemmed | Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin |
| title_short | Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin |
| title_sort | fish oil loaded silver carp scale gelatin stabilized emulsions with vitamins for the delivery of curcumin |
| url | https://doi.org/10.1038/s41538-025-00377-z |
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