Results 1 to 10 of about 80 (80)

Study on Properties of High Concentration Emulsion Loaded Curcumin and Its Influence on Quality of Emulsified Sausages(负载姜黄素的高浓度乳化物对乳化肠品质的影响) [PDF]

Shipin kexue jishu xuebao, 2019
Curcumin has strong physiological and pharmacological activities. However, its bioavailability and application in food industry is limited due to the low solubility in water.
FANG Aihu(方艾虎), WANG Yuexi(王越溪), YANG Zongyun(杨宗韫), XU Xinglian(徐幸莲), WANG Peng(王鹏)   +4 more
doaj   +1 more source

Study on MOF-5 Adsorption Curcumin and Digestion in Gastrointestinal Tract(MOF-5吸附姜黄素及在胃肠中的消化研究) [PDF]

Shipin kexue jishu xuebao, 2017
MOF-5 was prepared by a direct synthesis method. Effects of MOF-5 mass, curcumin concentration, adsorption temperature and and adsorption time were investigated by the single-factor experiment. Based on the results, the orthogonal test method was used to
LIU Ya(刘亚), WANG Yu(王雨), CHEN Yingying(陈莹莹), TIAN Zheng(田征), XU Chunming(徐春明)   +4 more
doaj   +1 more source

Construction of Bilayer Emulsion Based on Layer-by-Layer Electrostatic Deposition Technology and Its Effects on Stability and Bioaccessibility of Curcumin(基于逐层静电沉积技术的双层乳液构建及其对姜黄素稳定性与生物可及性的影响) [PDF]

Shipin kexue jishu xuebao
To address the problem of low bioavailability of curcumin due to poor water solubility and environmental sensitivity, an oil-in-water bilayer emulsion delivery system was constructed to improve the stability and bioaccessibility of curcumin.
ZHANG Sairui(张赛睿), GUO Jiayi(郭佳怡), DAI Ruijingyue(代瑞晶悦), WANG Meng(王萌), LIU Fuguo(刘夫国)   +4 more
doaj   +1 more source

Antibacterial Effect and Mechanism of Curcumin Mediated Photodynamic Inactivation Combined with Phage on Foodborne Pathogens(噬菌体协同姜黄素介导的光动力灭活对食源性致病菌的杀菌效果及机理) [PDF]

Shipin kexue jishu xuebao
Photodynamic inactivation (PDI) is a new environmentally friendly non-thermal sterilization technology that can effectively inactivate foodborne pathogens.
YANG Yuanping(杨园平), SHI Hui(石慧)   +1 more
doaj   +1 more source

Construction of Co-Delivered Curcumin and EGCG Liposomes and Their Effects on Neuroinflammation(共递送姜黄素和EGCG脂质体的构建及其对神经炎症的作用) [PDF]

Shipin kexue jishu xuebao
To overcome the limitations of two bioactive components, curcumin and epigallocatechin gallate (EGCG), in terms of stability and metabolic kinetics, and to further exploit their synergistic antioxidant and anti-inflammatory effects, liposomes co ...
MA Dexue(马德雪), YAN Xiaojia(闫晓佳), LIU Fuguo(刘夫国), LIU Xuebo(刘学波)   +3 more
doaj   +1 more source

Preparation and Properties of Cassava Starch-Based W₁/O/W₂ Pickering Double Emulsions Loading Curcumin/Anthocyanin(负载姜黄素/花色苷的木薯淀粉基W₁/O/W₂型Pickering双重乳液的制备及性质) [PDF]

Shipin kexue jishu xuebao
Food grade W1/O/W2 Pickering double emulsions was prepared by using cassava nanostarch and cassava acetylated starch as the particle emulsifier, which were loaded with curcumin and anthocyanin on the inner water phase and oil phase, respectively.
YANG Jianqiu(杨翦秋), BI Huimin(毕会敏), FAN Fangyu(范方宇)   +2 more
doaj   +1 more source

Effects of Walnut Self-Assembled Peptides Prepared Under Different pH on Stability and Bioaccessibility of Curcumin(不同pH值条件下制备的核桃自组装肽对姜黄素稳定性与生物可及性的影响) [PDF]

Shipin kexue jishu xuebao
Curcumin (Cur) exhibits various biological activities, including antibacterial, anti-inflammatory, antioxidant, and anticancer properties. However, its low bioaccessibility and poor water solubility have limited its application in the food industry ...
DU Wenxing(杜文星), ZHUANG Qian(庄倩), WANG Zengli(王增丽), SHI Li(史丽), WANG Xuefeng(王雪峰)   +4 more
doaj   +1 more source

Research Progress of Bio-Based Intelligent Packaging Indicator Loaded with Natural Pigments(负载天然色素的生物基智能包装指示器研究进展) [PDF]

Shipin kexue jishu xuebao
Intelligent packaging indicator can provide consumers with effective information such as freshness, safety or environmental conditions (temperature, pH value, gas atmosphere) of packaged food, based on its ability to detect, sense and record changes in ...
LEI Qiao(雷桥), ZHANG Wenhui(张文惠)   +1 more
doaj   +1 more source

Properties of Emulsion Gels Based on Casein-Sodium Alginate and Their Application on Curcumin Delivery(酪蛋白-海藻酸钠基乳液凝胶性质及其在姜黄素负载中的应用) [PDF]

Shipin kexue jishu xuebao
Curcumin (Cur) is a natural bioactive molecule with antioxidant, anti-inflammatory, hypolipidemic, and other biological activities, but the poor stability and low oral bioavailability of which limit its application in food and pharmaceutical industries ...
LIU Meijun(刘玫君), QIAO Leilei(乔蕾蕾), YANG Min(杨敏)   +2 more
doaj   +1 more source

Effect of Diacylglycerol Addition on Structure and Properties of Curcumin-Loaded Emulsion Gel Beads(甘油二酯添加量对负载姜黄素的乳液凝胶珠结构及其性能的影响) [PDF]

Shipin kexue jishu xuebao
To investigate the effects of diacylglycerol (DAG) addition on the structure and physicochemical properties of curcumin (CUR)-loaded soy protein isolate (SPI)-sodium alginate (SA) emulsion gel beads, these beads were prepared using DAG as the oil phase ...
DIAO Xiaoqin(刁小琴), TIAN Mei(田美), LI Xi(李曦), LI Shulei(李舒蕾), GUAN Qiao(关乔), LIU Dengyong(刘登勇), GUAN Haining(关海宁)   +6 more
doaj   +1 more source