Development of tea polysaccharides-xanthan gum complex oleogel: Characterization and curcumin delivery

Oleogels have significant potential for delivering lipid-soluble bioactive compounds. We here prepared a tea polysaccharide conjugate (TPC)-Xanthan gum (XG) complex using the emulsion template method and investigated its curcumin (Cur) loading capacity and in vitro digestion mechanisms. Results unveiled that XG interacts non-covalently with TPC, primarily through electrostatic interactions and hydrogen bonding, enhancing emulsion template formation and stabilization. In addition, XG improved the oleogel’s oil-binding capacity, gel strength, hardness, apparent viscosity, and other gel properties. Meanwhile, the complex oleogel-loaded Cur exhibited a high Cur encapsulation efficiency (>80%), increased antioxidant activity, an augmented free fatty acid release rate, and improved Cur bioaccessibility (>50%) and digestive stability. These findings provide a novel approach to designing oleogels for the effective delivery of lipid-soluble bioactive compounds.