ArticleFrontiers in nutrition2026
Preparation, characterization, stability, and application in curcumin of the emulsion gels stabilized with coconut cake albumin modified by ultrasonication and carboxymethylation.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Curcumin has applications in food and medical industries, but its stability and bioaccessibility are poor. Coconut cake albumin (CCA) has potential as a component of the curcumin-loading system; however, relative data are scare. Methods: Herein, emulsion gels were formed using coconut cake albumin modified by ultrasonication and carboxymethylation (CCA-UC) in this study. Results: The results evidenced that ultrasonication and carboxymethylation increased the emulsifying capacity (from 67.51 to 143.65 m Conclusion: These findings revealed that ultrasonication assisted with carboxymethylation was an effective way to improve the emulsion gel properties of CCA and increase the bioaccessibility of curcumin. However, more specific mechanisms should be investigated in the further work.
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