ArticleUltrasonics sonochemistry2023
Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics.
Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 24 citations in OpenAlex.
- Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading.Journal of food science · 2026Article
- Pulsed ultrasonic-assisted nanoliposomes co-encapsulating maize peptide and β-carotene: Structural alterations for enhanced activity and stability.Food chemistry: X · 2026Article
- Black cumin (Frontiers in nutrition · 2026Article
- Propagation Characteristics of Multi-Frequency Arc-Shaped Flat-Plate Ultrasound in Xanthan Gum Viscous Systems and Its Influence on Rheological Properties.Foods (Basel, Switzerland) · 2025Article
- Dynamics and Stability Mechanism of Lactoferrin-EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives.Foods (Basel, Switzerland) · 2025Article
- Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms.Food chemistry: X · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and -25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.
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