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Article Abstract
Functional ingredient bioaccessibility is limited by instability and low solubility, thus, edible macromolecules are used to enhance delivery. This study presents a safe, sustainable method to prepare dual-network emulsion gel (CSEG). The gel is formed via Ca-induced crosslinking of sodium alginate (SA) and coffee cherry-derived polysaccharide (CCP) to enhance bioavailability. CCP and SA form a stable bimolecular network through hydrogen bonds and calcium ion coordination, improving gel stability. The effects of CCP/SA ratios on CSEG properties and curcumin delivery are also investigated. At the optimal CCP: SA mass ratio of 3:2, the system shows superior crosslinking, forming a strong gel that resists gastric shear while maintaining viscoelasticity. The curcumin-loaded CSEG demonstrates excellent pH stability, preserving curcumin in gastric fluid even in highly acidic conditions. In vitro digestion studies reveal that CSEG boosts curcumin bioavailability from 29.62 % to 63.94 %. This work reveals emulsion gel structure-function links, guiding bioactive carrier design.
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| http://dx.doi.org/10.1016/j.foodchem.2025.146186 | DOI Listing |
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