Enhancing solid-like characteristics of porcine plasma protein-carrageenan-based high internal phase emulsion: As solid fat alternative of loading curcumin

This study explored the feasibility of a novel solid-like fat stabilized by porcine plasma protein (PPP) and carrageenan (CG) coupling emulsifier as curcumin delivery vehicle. The combination of 2.0% (w/v) PPP and 0.3% (w/v) CG successfully stabilized the oil of 80% (v/v) volume fraction at solid-like state, and the increasing of oil phase led to the increase in droplet size , storage modulus (G′) and apparent viscosity. Compared with free oil, oxidation of PPP-CG-stabilized solid-like fat could be significantly inhibited. The results from in vitro simulated digestion showed that the release rate of free fatty acids and bioaccessibility of curcumin in the solid-like fat were significantly higher than those in free oil, and curcumin was almost not released in simulated gastric fluid, but mainly released in simulated intestinal fluid. Therefore, PPP-CG-stabilized solid-like fat could be used as an effective nutrient delivery vehicle for food and pharmaceuticals, and the work provided some new insights into the structure design of functional food.