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http://dx.doi.org/10.9721/KJFST.2021.53.4.365

Stability of the enzyme-modified starch-based hydrogel model premix with curcumin during in vitro digestion  

Kang, Jihyun (Department of Biosystems Engineering, Seoul National University)
Rho, Shin-Joung (Center for Food and Bioconvergence, Seoul National University)
Lee, Jiyoung (Department of Biosystems Engineering, Seoul National University)
Kim, Yong-Ro (Department of Biosystems Engineering, Seoul National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.4, 2021 , pp. 365-374 More about this Journal
Abstract
In this study, the effect of enzyme-modified starch used in the preparation of filled hydrogel powder loaded with curcumin (FHP) on redispersibility, thermal and UV stability, and curcumin retention during in vitro digestion was investigated. FHP maintained stability without layer separation when redispersed and showed more stability against UVB than the emulsion powder (EMP). There was no significant difference in the chemical stability of curcumin between rice starch-based filled hydrogel powder (RS-FHP) and enzyme-modified starch-based filled hydrogel powder (GS-FHP). However, the gel matrix of GS-FHP maintained greater stability of lipid droplets in the stomach compared to RS-FHP, thereby improving the retention rate of curcumin after in vitro digestion. GS-FHP could be used as a novel material for developing premixes that require stable formulation and maintenance of functional substances, as it can increase the dispersion stability and retention rate of functional substances after digestion.
Keywords
Curcumin; filled hydrogel powder; $4{\alpha}GTase$-treated rice starch; stability; curcumin retention;
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