Journal
FOOD HYDROCOLLOIDS
Volume 56, Issue -, Pages 41-49Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.11.024
Keywords
Curcumin; Soluble starch; Nanoparticle; Water solubility; Stability
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Funding
- Kyung-Nong Company
- International Research & Development Program of the National Research Foundation of Korea (NRF) - Ministry of Education, Science and Technology (MEST) of Korea [2012K1A3A1A20031356]
- Korea University grant, Korea University Food Safety Hall
- National Research Foundation of Korea [2012K1A3A1A20031356] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Starch nanoparticle loaded with curcumin was fabricated using a facile solution mixing method. Curcumin was encapsulated at various weight ratio and the results showed that 3 wt% loading achieved the highest encapsulation ability, encapsulation efficiency as well as storage ability. The obtained curcumin loaded starch (cur@star) was yellowish colored and well dispersed in water. Morphological properties were observed via transmission electron microscopy which revealed that the particles were spherical and unified distributed with diameter around 100 nm. Differential scanning calorimetry and X-ray diffraction were preformed to confirm that curcumin exists in the starch matrix in amorphous state. Moreover, Fourier transform infrared spectroscopy spectra indicate that hydrogen bonding may be responsible for the interaction between curcumin and starch. Cur@star increased the stability of curcumin against UV irradiation and retained its antioxidant ability. Due to the simple preparation procedures and low-priced material used, curcumin soluble starch nanocomposite reported here is promising to widen applications of curcumin in the food industry. (C) 2015 Elsevier Ltd. All rights reserved.
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