Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils

• DOI: 10.1016/j.lwt.2023.114723
• Publication Date: 2023-04-01T12:40:19Z
• Authors: Fuyun Ji; Jingjing Xu; Huihui Liu; Dongliang Shao; Chuyan Wang; Yanyan Zhao; Shuizhong Luo; Xiyang Zhong; Zhi Zheng
• Keywords: ABTS

Food protein fibrils are progressively recognized as promising matrixes for the preservation and delivery of bioactive compounds. In this study, soy (SPF) formed at 4, 8, 12 h (80 °C, pH 2.0) were utilized carriers to complex with curcumin 3.2. SPF extreme aspect ratios exhibited a higher surface hydrophobicity compared isolate (SPI), which improved its ability form soluble complexes curcumin. However, prolonged heating time decreased since formation compact fibrillar aggregates. Further experiments revealed SPF8 (heated 8 h) had affinity curcumin, predominant interactions hydrophobic interaction hydrogen bonding. The solubility SPF8-Cur (405.7 μg/mL) significantly enhanced that SPI-Cur (95.6 ratio (protein/fibril curcumin) 12.5. DPPH• ABTS•+ scavenging capacities each roughly 1.7 2.7 times greater than those free Moreover, presented excellent antioxidant outstanding sustained-release properties, further offering opportunities release in intestine improving bioaccessibility bioavailability