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Article

Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

1
Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea
2
Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea
3
Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
4
Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
5
Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
*
Authors to whom correspondence should be addressed.
This paper is part of a Master Thesis which has not been published elsewhere.
Foods 2021, 10(1), 150; https://doi.org/10.3390/foods10010150
Received: 20 November 2020 / Revised: 8 January 2021 / Accepted: 8 January 2021 / Published: 13 January 2021
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin. View Full-Text
Keywords: 4αGTase-treated rice starch; curcumin; filled hydrogel; ultraviolet stability; curcumin retention 4αGTase-treated rice starch; curcumin; filled hydrogel; ultraviolet stability; curcumin retention
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MDPI and ACS Style

Kang, J.; Kim, Y.-H.; Choi, S.-J.; Rho, S.-J.; Kim, Y.-R. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods 2021, 10, 150. https://doi.org/10.3390/foods10010150

AMA Style

Kang J, Kim Y-H, Choi S-J, Rho S-J, Kim Y-R. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods. 2021; 10(1):150. https://doi.org/10.3390/foods10010150

Chicago/Turabian Style

Kang, Jihyun, Ye-Hyun Kim, Soo-Jin Choi, Shin-Joung Rho, and Yong-Ro Kim. 2021. "Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch" Foods 10, no. 1: 150. https://doi.org/10.3390/foods10010150

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