- 期刊Food chemistry（Food Chem）
- 发表时间2026-10-19
- 作者Lin H, Li Z, Li Q, Feng X, Tao Y, Su B, Zhong T, Xiao Y, Yu X
- 卷期页码V532(Pt 3) : 151618
- DOI10.1016/j.foodchem.2026.151618
- PMID42906463
摘要机译
为了克服姜黄素在富含PUFA的油凝胶中的降解和弱凝胶网络，开发了姜黄素脂质体-乙基纤维素（CLE）复合物。姜黄素脂质体由大豆卵磷脂和胆固醇制备，与乙基纤维素（EC）结合，并根据包封效率和稳定性选择最佳CLE配方（13重量%卵磷脂/EC，40%乙醇）。
当加入亚麻籽油中时，CLE与仅EC的油凝胶相比增强了油结合（91.88%）和硬度（352.47克），表明增强网络。CLE油凝胶表现出比含有游离姜黄素的过氧化值（PV）和p-茴香胺值（p-AV）更低，反映了初级氢过氧化物和次级醛的减少，以及更高的ABTS自由基清除，证实了加工和储存过程中抗氧化剂保留的改善。
FTIR和分子动力学揭示范德华和静电相互作用，特别是EC-甘油三烯酸酯（-26.46 kcal/mol）和甘油trilinolenate-lecithin（-26.27 kcal/mol），控制复杂的稳定性。这些结果支持CLE作为一个可行的无反式脂肪油凝胶系统，在氧化敏感的脂质基质中提供天然抗氧化剂。
展开英文摘要原文
Curcumin-loaded liposome-ethyl cellulose (CLE) complexes are developed to overcome curcumin degradation and weak gel networks in PUFA-rich oleogels. Curcumin liposomes, prepared with soy lecithin and cholesterol, are combined with ethyl cellulose (EC), and the optimal CLE formulation (13 wt% lecithin/EC, 40% ethanol) is selected by encapsulation efficiency and stability. When incorporated into linseed oil, CLE enhances oil binding (91.88%) and hardness (352.47 g) vs EC-only oleogels, indicating reinforced network. CLE oleogels exhibit lower peroxide value (PV) and p-anisidine value (p-AV) than those containing free curcumin, reflecting reduced primary hydroperoxides and secondary aldehydes, along with higher ABTS radical scavenging, confirming improved antioxidant retention during processing and storage. FTIR and molecular dynamics reveal that van der Waals and electrostatic interactions, especially EC-glycerol trilinolenate (-26.46 kcal/mol) and glycerol trilinolenate-lecithin (-26.27 kcal/mol), govern complex stability. These results support CLE as a viable trans-fat-free oleogel system for delivering natural antioxidants in oxidatively sensitive lipid matrices.
相关物质
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