Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 560, Issue -, Pages 130-135Publisher
ELSEVIER
DOI: 10.1016/j.colsurfa.2018.10.006
Keywords
Zein; Curcumin; Gum Arabic; Nanoparticles; Stability
Categories
Funding
- Zhejiang Provincial Natural Science Foundations [LY18C200003]
- Graduate Research and Innovation Funds of Zhejiang Gongshang University [16020000367]
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To evaluate the performance of biopolymer fabricated nanoparticle under commercial processing conditions, the stability of gum Arabic (GA)-zein-cur (curcumin) colloidal system was recorded and analyzed. The results showed that GA-zein-cur system is colloidal stable in the pH range of 5-8, however, encapsulated curcumin degraded rapidly as long as the pH changes. As for processing temperature, more than 70 degrees C will affect the spatial structure of zein and leading to the leak or exposure of encapsulated curcumin which result in the degradation of curcumin. Na+ has no significant effect on colloidal and chemical performance of nanoparticles while Fe3+ could penetrate the zein nanosphere and compromise curcumin. Results of our work imply that the protein-based core-shell delivery system has advantages in solubilizing the hydrophobic compounds and has certain ability to protect the encapsulated material against the unfavorable environment.
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