Abstract：
:Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble antioxidants were more effective at protecting curcumin from degradation than the oil-soluble ones, which may have been because curcumin degrades faster in water than in oil. Interestingly, the amphiphilic antioxidant was almost as effective as the water-soluble ones. The oil-soluble antioxidant actually slightly promoted curcumin degradation. In summary, curcumin retention after storage declined in the following order: 82.6% (Trolox) ~82.2% (ascorbic acid) >79.5% (ascorbyl palmitate) ≫57.9% (control) >52.7% (α-tocopherol). The effectiveness of ascorbic acid in stabilizing curcumin increased as its concentration was raised (0-300 μM). Our results may facilitate the creation of curcumin-enriched foods and beverages with enhanced bioactivity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kharat M,Skrzynski M,Decker EA,McClements DJdoi
10.1016/j.foodchem.2020.126653subject
Has Abstractpub_date
2020-08-01 00:00:00pages
126653eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30515-Xjournal_volume
320pub_type
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