Food chemistryCatechinHydrogelsAnti-Bacterial AgentsCurcuminStaphylococcus aureus
Development of pea protein nanofibrils-derived hydrogel mediated with EGCG for curcumin vehiculation: Characteristics, stability, and antimicrobial activity.
Yuting Fan, Hailing Zhang, Ling Kang, Jiang Yi
Published: 202610.1016/j.foodchem.2025.147190
Abstract
In this study, PPN-Cur/EGCG hydrogels were fabricated through EGCG-induced PPN gelation for Cur encapsulation. WHC of PPN-Cur/EGCG and PPN/EGCG hydrogels was both higher than 80 %. At [E]/[P] = 0.15, PPN-Cur/EGCG hydrogel exhibited the highest EE (76…
Preview only. Read the full abstract at the source