Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin

作者：Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong · 发表于：npj Science of Food · 年份：2025 · DOI：10.1038/s41538-025-00377-z · 被引用次数：6 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes

The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions' curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.