Journal
FOOD CHEMISTRY
Volume 336, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127669
Keywords
Nisin; Curcumin; Soy soluble polysaccharide; Nano-encapsulation; Nanoparticles; Physicochemical properties; Antioxidant activity; Antimicrobial activity
Funding
- National Natural Science Foundation of China [31571874]
- Hunan Provincial Natural Science Foundation of China [2019JJ40536]
- Scientific Research Foundation of Central South University of Forestry and Technology [2017YJ015]
- Program for Science & Technology Innovation Platform of Hunan Province [2017TP1021 kc1704007, 2019TP1029]
- Project of Chang-Zhu-Tan National Independent Innovation Demonstration Zone [2018XK2007]
- Open Project Program of China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU)
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This study successfully elaborated Cur-Nisin-SSPS-NPs nanoparticles to improve the application of curcumin by enhancing its encapsulation efficiency. These novel nanocarriers not only improved the performance of curcumin and nisin, but also endowed nanoparticles with antioxidant and antimicrobial activities.
Curcumin was recently attracted great interest owing to its multiple bioactivities; however, the use of curcumin was hindered by its poor solubility and stability. In this study, curcumin-nisin-soy soluble polysaccharide nanoparticles (Cur-Nisin-SSPS-NPs, size = 118.76 nm) have been successfully elaborated to improve the application of curcumin. The formation of Cur-Nisin-SSPS-NPs was mediated by amphiphilic and positively charged nisin: SSPS encapsulated nisin, which was mainly driven by electrostatic attraction. And nisin-SSPS complex encapsulated curcumin mainly through hydrophobic interactions between nisin and curcumin. The encapsulation efficiency of curcumin (91.66%) in this novel nanocarriers was significantly higher than that in nanoparticles prepared by a single SSPS (31.82%) or nisin (41.69%), most likely because more hydrophobic regions of nisin were exposed after interacting with SSPS through electrostatic interaction. Consequently, this facile and green nanocarriers improved the solubility/dispersibility and stability of curcumin and nisin, as well as endowed SSPS-based nanoparticles with antioxidant and antimicrobial activities.
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