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Research Article | Open Access

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Zhiyu Lia, Wenxiu Hua, Jiajia Dongb, Fidelis Azia, Xiao Xuc, Chuanhai Tud, Sijie Tanga, Mingsheng Donga( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
School of Life Science, Shaoxing University, Shaoxing 312000, China
College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China

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

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Abstract

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.

Keywords

StabilityCurcuminPickering emulsionAntioxidant activityBacterial cellulose

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 669-679
DOI: 10.1016/j.fshw.2022.07.069
Cite this article:
Li Z, Hu W, Dong J, et al. The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties. Food Science and Human Wellness, 2023, 12(2): 669-679. https://doi.org/10.1016/j.fshw.2022.07.069

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Received: 13 December 2021
Revised: 29 December 2021
Accepted: 28 January 2022
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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