@article{DENG2024, 
author = {Wei DENG and Li WU and Zhipeng ZHENG and Kexin YI and Yibin LI},
title = {Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides},
year = {2024},
journal = {Food Science},
volume = {45},
number = {13},
pages = {75-81},
keywords = {Tremella fuciformis polysaccharides, Pickering emulsion, curcumin, antimicrobial},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20231031-259},
doi = {10.7506/spkx1002-6630-20231031-259},
abstract = {This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides.}
}