The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheologica...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001811 |
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| author | Zhiyu Li Wenxiu Hu Jiajia Dong Fidelis Azi Xiao Xu Chuanhai Tu Sijie Tang Mingsheng Dong |
| author_facet | Zhiyu Li Wenxiu Hu Jiajia Dong Fidelis Azi Xiao Xu Chuanhai Tu Sijie Tang Mingsheng Dong |
| author_sort | Zhiyu Li |
| collection | DOAJ |
| description | Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheological properties, and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated. The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation. The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures, low pH, sunlight, and UV-365 nm than the free curcumin, indicating that the KBC after high-pressure homogenization improved the stability of the CPE. The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin. The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity. |
| format | Article |
| id | doaj-art-3d6c093973294019b52d78e21c2945f4 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-3d6c093973294019b52d78e21c2945f42025-02-03T05:39:28ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122669679The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant propertiesZhiyu Li0Wenxiu Hu1Jiajia Dong2Fidelis Azi3Xiao Xu4Chuanhai Tu5Sijie Tang6Mingsheng Dong7College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaSchool of Life Science, Shaoxing University, Shaoxing 312000, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheological properties, and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated. The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation. The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures, low pH, sunlight, and UV-365 nm than the free curcumin, indicating that the KBC after high-pressure homogenization improved the stability of the CPE. The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin. The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.http://www.sciencedirect.com/science/article/pii/S2213453022001811Bacterial celluloseCurcuminPickering emulsionStabilityAntioxidant activity |
| spellingShingle | Zhiyu Li Wenxiu Hu Jiajia Dong Fidelis Azi Xiao Xu Chuanhai Tu Sijie Tang Mingsheng Dong The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties Food Science and Human Wellness Bacterial cellulose Curcumin Pickering emulsion Stability Antioxidant activity |
| title | The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties |
| title_full | The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties |
| title_fullStr | The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties |
| title_full_unstemmed | The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties |
| title_short | The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties |
| title_sort | use of bacterial cellulose from kombucha to produce curcumin loaded pickering emulsion with improved stability and antioxidant properties |
| topic | Bacterial cellulose Curcumin Pickering emulsion Stability Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001811 |
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