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The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

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Food Science and Human Wellness 2023年第2期12卷 669-679页

作者： Zhiyu Li Wenxiu Hu Jiajia Dong fidelis azi Xiao Xu Chuanhai Tu Sijie Tang Mingsheng Dong College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China College of Pharmacy Nanjing University of Chinese MedicineNanjing 210023China School of Life Science Shaoxing UniversityShaoxing 312000China College of Food Science and Pharmacy Zhejiang Ocean UniversityZhoushan 316022China

Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in ***,curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha(KBC).The morphology,particle size,stability,rheological properties,and antioxidant activities of the curcumin-loaded Pickering emulsion were *** fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good *** curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures,low p H,sunlight,and UV-365 nm than the free curcumin,indicating that the KBC after high-pressure homogenization improved the stability of the *** encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free *** study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.

关键词： Bacterial cellulose Curcumin Pickering emulsion Stability Antioxidant activity

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Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

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Food Science and Human Wellness 2020年第4期9卷 355-362页

作者： Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia fidelis azi Mingsheng Dong College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu Province 210095China Institute of Agro-Product Processing Jiangsu Academy of Agricultural SciencesNanjingJiangsu Province 210014China Nanjing Institute for Food and Drug Control NanjingJiangsu Province 211198China

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in *** davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal *** showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal *** physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as ***,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial ***,the findings of this research provide strong evidence that *** Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.

关键词： Starmerella davenportii Yeast fermentation Tea beverage Aroma 2-Phenylethanol

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