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Research Article | Open Access

Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion: stability evaluation

Luhui Wanga,b, Xinru Zhanga, Junxia Xiaoa( ), Jiayi Shic( )
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
College of Food Science and Engineering, Ocean University of China, Qingdao 266109, China
College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The stability against various environmental stresses of the curcumin-loaded secondary and tertiary emulsions that was emulsified by whey protein isolate (WPI) and coated by chitosan (CHI), carboxymethyl konjac glucomannan (CMKGM), or their combination through layer-by-layer assembly was investigated. Generally, the multilayered emulsions were destabilized in high NaCl concentrations or medium pH that could interrupt the electrostatic interaction between the three polyelectrolytes or deprotonate CHI, indicating that electrostatic interaction played an important role in the stability of emulsions. Compared with the primary emulsion that was solely stabilized by WPI, extra coating with CHI and CMKGM generally increased the stability of the emulsion against repeated freezing-thawing, improved the retention of curcumin against heating, UV irradiation, and long-term storage, and the effects were more remarkable in the tertiary emulsion with CMKGM locating in the outmost layer. Since CMKGM has shown the colon-targeted delivery potency, the multilayered emulsions assembled by layer-by-layer deposition, especially the tertiary emulsion, could be used as an effective carrier for the targeted delivery of curcumin.

Keywords

CurcuminLayer-by-layer assemblyElectrostatic interactionMultilayered emulsionCarboxymethyl konjac glucomannan

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 555-563
DOI: 10.1016/j.fshw.2022.07.058
Cite this article:
Wang L, Zhang X, Xiao J, et al. Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion: stability evaluation. Food Science and Human Wellness, 2023, 12(2): 555-563. https://doi.org/10.1016/j.fshw.2022.07.058

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Received: 24 December 2020
Revised: 12 January 2021
Accepted: 09 February 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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