Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 26, Pages 7072-7081Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c01171
Keywords
solid lipid nanoparticles; sodium caseinate; curcumin; Maillard conjugate; simulated digestion
Funding
- National Natural Science Foundation of China [21807084]
- Open Project Program of Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University)
- Ministry of Education [2019GYBQGDKFB03]
- USDA hatch project [TEN00487]
Ask authors/readers for more resources
To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available