Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 369-377Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.05.036
Keywords
alpha-lactalbumin; Nanoencapsulation; Curcumin; Glycosylation; Antioxidant activity
Categories
Funding
- Natural Science Foundation of China [21276160]
- Natural Science Foundation of Guangdong Province [2015A030313540]
- Shenzhen Dedicated Funding of Strategic Emerging Industry Development Program [JCYJ20140418091413576, JCYJ20150525092941062, CXZZ20150430093131635]
Ask authors/readers for more resources
Low stability at high salt concentrations, iso-electric point, and high temperature restricted the application of proteins as stabilizers in nutraceutical encapsulation. Protein-polysaccharide conjugates made with Maillard reactions may be better alternatives. In this study, the characteristics of curcumin nano-complexes prepared with both a-lactalbumin (ALA) and ALA-dextran conjugates as well as the effects of encapsulations on the physicochemical stability and the antioxidant activity of curcumin were evaluated. Curcumin aqueous dispersibility was boosted with nanoencapsulation. The sizes of nanoparticles coated with ALA and ALA-dextran conjugates were 63.5 +/- 1.2 and 68.1 +/- 2.9, respectively. Encapsulation efficiency (EE) and loading amount (LA) was not influenced with glycosylation. Stability under environmental stresses has significantly improved with ALA-dextran conjugates, compared to ALA. The oxidative stability of curcumin was also remarkably increased, especially with ALA-dextran conjugates at 95 degrees C. Curcumin coated in ALA and ALA-dextran conjugates had higher DPPH-scavenging activity, compared to free curcumin. ALA-dextran conjugates based nanocarrier may be an excellent delivery system for curcumin to expand the application in a wide range of food products. (C) 2016 Elsevier Ltd. All rights reserved.
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