npj Science of Food (Jan 2025)

Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin

  • Jiamin Xu,
  • Guangyi Kan,
  • Juan Wang,
  • Kefeng Yang,
  • Xichang Wang,
  • Jian Zhong

DOI
https://doi.org/10.1038/s41538-025-00377-z
Journal volume & issue
Vol. 9, no. 1
pp. 1 – 7

Abstract

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Abstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions’ curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.