Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion
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Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion Min S. Wang1, Amol Chaudhari1, Yuanjie Pan1, Stephen Young1 and Nitin Nitin*1,2 1
Food Science and Technology Department, 2Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA 95616 U.S.A. ABSTRACT
The goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oilin-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion. INTRODUCTION
Natural polyphenols, such as curcumin are a class of organic compounds that are commonly found in food. Despite the potential for medicinal uses, these polyphenols have poor bioavailability and bio-absorptivity due to their low water solubility1. In addition, the polyphenols are very susceptible to oxidation, light and heat degradation, thus reducing their stability and limiting their shelf-life. As such, encapsulation and controlled delivery of these natural polyphenols could be a promising approach to overcome these drawbacks. In this work, o/w emulsion will be prepared using a modified food grade starch, CAPSUL TA as a stabilizer. Particle stabilized o/w emulsions (also known as Pickering emulsions) are shown to have better stability against coalescence and Ostwald ripening2. Starch was chosen as a stabilizer because it is a biodegradable and generally recognized as safe (GRAS) material3, which makes it suitable for oral delivery applications. Curcumin, a natural phenolic compound derived from the turmeric plant root was used as a model encapsulant in this study given its strong yellow color and flavor, as well as medicinal properties1. The stability of the starch Pickering emulsion was evaluated using dynamic light scattering (DLS) and optical microscopy. A ruthenium based oxygen sensitive dye was used to quantify the protection against oxidation of the o/w emulsion stabilized by the starch particles. The controlled-release of curcumin from the starch Pickering emulsion was evaluated using different concentrations of α-amylase in SSF at 37°C. EXPERIMENTAL
Materials
Modified food starch (CASPUL TA) was from National Starch Food Innovation (Bridgewater, NJ). Sodium phosphate monobasic (NaH2PO4), sodium phosphate dibasic (Na2HPO4), sodium chloride, potassium chloride, and magnesium chloride were from Fisher Scientific (Hampton, NH). Tween 20, calcium chloride, curcumin, tris(4,7-diphenyl-1,10phenant
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