☆ 4.7 Article

Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Encapsulation of Curcumin in a Ternary Nanocomplex Prepared with Carboxymethyl Short Linear Glucan-Sodium-Caseinate-Pectin Via Electrostatic Interactions

Wenhui Li et al.

Summary: This study chemically modified short linear glucan to obtain carboxymethylated SLG (CMSLG), and then prepared ternary nanocomplex particles based on CMSLG, sodium-caseinate (NaCas), and pectin. The nanocomplex particles exhibited good colloidal stability, encapsulation efficiency, and controlled release of curcumin in simulated gastrointestinal fluids.

JOURNAL OF FOOD SCIENCE (2022)

Add to Collection

Article Food Science & Technology

Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism

Gerui Ren et al.

Summary: The encapsulation of curcumin (CUR) in ZEIN-N-(2-hydroxy) propyl-3-trimethylammonium chitosan chloride (HTCC) complexes using antisolvent precipitation (ASP) method improved its stability and water solubility, achieving sustained release. The complexes exhibited good redispersibility and controlled release behavior, fitting into the Higuchi model. Results showed that hydrophobic interaction, hydrogen bonding, and electrostatic interactions were driving forces for complex formation, with the encapsulated CUR in an amorphous state.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Chemistry, Applied

Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli

Yao Hu et al.

Summary: Curcumin is commonly used in functional food and beverage formulations due to its various biological activities. In this study, a succinic acid-modified cyclodextrin (SACD) was used as a carrier for curcumin, forming Cur-SACD with high encapsulation efficiency. Cur-SACD exhibited excellent stability under various conditions, suggesting its potential for enhancing the water-dispersibility, stability, and bioavailability of hydrophobic compounds.

FOOD CHEMISTRY (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Polysaccharide-based nanoparticles fabricated from oppositely charged curdlan derivatives for curcumin encapsulation

Jing-Kun Yan et al.

Summary: This study successfully developed a new method for encapsulating curcumin using polyelectrolyte nanoparticles. Compared with free curcumin, curcumin loaded in the nanoparticles demonstrated improved performance, including better redispersion, thermal stability, photostability, and sustained release.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Add to Collection

Article Chemistry, Applied

Fabrication of rhamnogalacturonan-I enriched pectin-based emulsion gels for protection and sustained release of curcumin

Laiming Zhang et al.

Summary: This study investigated the fabrication of RG-I enriched pectin-based emulsion gels and their properties for hydrophobic bioactive encapsulation. The results showed that pectin reduced syneresis and swelling ratio and increased water holding capacity. Oil fraction had no marked influence on syneresis and swelling ratio, but significantly increased water holding capacity. Increasing pectin on the surface of oil droplets and increasing oil fraction improved the gel strength. The encapsulation of curcumin in the emulsion gels showed enhanced protection against heat-induced degradation. The interfacial compositions decelerated curcumin release and increased pectin proportion on the surface, but didn't change its bioaccessibility. Increasing oil fraction accelerated curcumin release, but reduced its bioaccessibility.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Biochemistry & Molecular Biology

pH-driven self-assembly of alcohol-free curcumin-loaded zein-propylene glycol alginate complex nanoparticles

Maolin Li et al.

Summary: This study successfully prepared alcohol-free curcumin-loaded zein-propylene glycol alginate (zein-PGA-Cur) nanoparticles using a pH-driven method, which enhanced the bioavailability and physicochemical stability of curcumin. The prepared nanoparticles exhibited small size, negative zeta-potential, and excellent physical stability. In vivo experiments demonstrated that the nanoparticles significantly increased the plasma concentration of curcumin, leading to a 7.2-fold enhancement in bioavailability compared to pure curcumin crystals.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Add to Collection

Article Chemistry, Applied

Acknowledgments The authors acknowledge the funding support from the National Dairy Council (Rosemont, IL). The authors would like to thank Nano-science Instruments and Biolin Scientific for providing the QCM-D

Tiantian Lin et al.

Summary: This study investigates the formation, structure, and interaction mechanisms of a complex formed by soy soluble polysaccharides (SSP) and lactoferrin (LF). It is found that the complex can maintain the structural integrity and antimicrobial capacity of LF, even after thermal treatment. The results suggest that this complex can help improve the stability and functionality of LF in commercial products.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Food Science & Technology

Electrospray Production of Curcumin-walnut Protein Nanoparticles

Maryam Asadi et al.

Summary: Electrospray technique was used to produce nanoparticles from walnut protein isolate for curcumin encapsulation. The addition of curcumin affected the properties of the nanoparticles. In vitro study showed limited release of curcumin in the stomach and higher antioxidant activity of curcumin-WPI NPs after digestion.

FOOD BIOPHYSICS (2021)

Add to Collection

Article Chemistry, Applied

Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Qing Guo et al.

Summary: This study aimed to fabricate binary complexes for curcumin delivery using pea protein isolate and different surfactants, investigating their effects on complex functional attributes. The results showed that the PPI-Cur-Rha(1:3), PPI-Cur-TS1:2, and PPI-Cur-ELA(1:5) complexes exhibited high encapsulation efficiencies and small particle sizes.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Chemistry, Applied

Impact of different crosslinking agents on functional properties of curcumin-loaded gliadin-chitosan composite nanoparticles

Shufang Yang et al.

Summary: This study investigated the impact of different crosslinking agents on the functional properties of gliadin-chitosan composite nanoparticles for curcumin delivery. The addition of chitosan increased the encapsulation efficiency of curcumin in the nanoparticles, with sodium tripolyphosphate showing the highest efficiency. Different crosslinking agents had varying effects on the properties of the composite nanoparticles, with phytic acid and sodium phytate modification providing better thermal and UV light stability.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Chemistry, Applied

Elaboration and characterization of curcumin-loaded soy soluble polysaccharide (SSPS)-based nanocarriers mediated by antimicrobial peptide nisin

Lijuan Luo et al.

Summary: 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.

FOOD CHEMISTRY (2021)

Add to Collection

Article Engineering, Chemical

Microencapsulation of curcumin using coconut milk whey and Gum Arabic

Sachin Ramdas Adsare et al.

Summary: The study investigated the spray-drying of coconut whey powders with gum Arabic and curcumin, analyzing their physicochemical characteristics, functional properties, and thermogravimetric analysis. Results showed that addition of gum Arabic significantly influenced the encapsulation efficiency of curcumin and spray drying yield, and coconut whey powder was found to be more stable than gum Arabic. The study concluded that spray-drying was favorable for curcumin microencapsulation, particularly when using coconut whey powder with 5% gum Arabic.

JOURNAL OF FOOD ENGINEERING (2021)

Add to Collection

Article Food Science & Technology

Sugar beet pectin as a natural carrier for curcumin, a water-insoluble bioactive for food and beverage enrichment: Formation and characterization

Yedidya Zagury et al.

Summary: The study explored the potential of sugar beet pectin as a natural encapsulator for solubilization and protection of curcumin, a hydrophobic nutraceutical. Results showed that increasing the CUR:SBP molar ratio led to higher encapsulation capacity but slightly reduced encapsulation efficiency. Additionally, encapsulation in SBP significantly reduced the particle size of CUR and provided substantial protection during storage.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection

Article Chemistry, Applied

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

Ran Meng et al.

Summary: Zein/CMD nanoparticles with a negative charge and the smallest size were formed at a mass ratio of 2:1, exhibiting the highest encapsulation efficiency of curcumin. Various interactions drove the formulation of nanoparticles and the encapsulation of curcumin.

FOOD CHEMISTRY (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Development and characterization of soybean protein isolate and fucoidan nanoparticles for curcumin encapsulation

Lihong Fan et al.

Summary: By embedding curcumin in core-shell nanoparticles using protein-polysaccharide complexes, the stability and dispersibility of Cur were effectively enhanced, providing a simple method for Cur delivery with potential applications for delivering lipid-soluble active ingredients.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection

Article Food Science & Technology

A novel complex coacervate formed by gliadin and sodium alginate: Relationship to encapsulation and controlled release properties

Chun-Ru Su et al.

Summary: In this study, a novel complex coacervate between gliadin and sodium alginate was formed and successfully loaded with curcumin, demonstrating spherical particles with good homogeneity and dispersion. The formation of coacervates at different pH induced by electrostatic interaction reduced the release speed of curcumin, leading to better encapsulation and controlled release properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles

Mohammad Ghobadi et al.

Summary: Grass pea protein isolate (GPPI)/Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were used as a wall material for encapsulation of Curcumin. Two fabrication methods were compared, with Type 2 capsules showing higher encapsulation efficiency and loading capacity for Cur. The major driving forces for particle formation and Cur encapsulation were found to be hydrogen bonding, electrostatic attraction, and hydrophobic interaction. Encapsulated Cur showed improved antioxidant activity, light and thermal stability, and delayed release under in-vitro gastrointestinal conditions.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection

Article Food Science & Technology

Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Sunil Meena et al.

Summary: The study aimed to prepare spray-dried curcumin microcapsules using a blend of whey proteins and carbohydrates, with an optimized core: wall material solids ratio of 1:2 and protein: carbohydrates ratio of 1:2. Spray drying at an inlet air temperature of 180 degrees Celsius was found to be the most suitable for drying the curcumin emulsion.

FOOD BIOSCIENCE (2021)

Add to Collection

Article Chemistry, Applied

Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution

Yang Lan et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Acoustics

Thermosonication-induced structural changes and solution properties of mung bean protein

Zhifeng Zhong et al.

ULTRASONICS SONOCHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Walnut protein-curcumin complexes: fabrication, structural characterization, antioxidant properties, and in vitro anticancer activity

Maryam Moghadam et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Add to Collection

Article Chemistry, Applied

Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation

Yun-Bo Yu et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Chemistry, Applied

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

Livia Pinto Heckert Bastos et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Chemistry, Applied

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

Maryam Moghadam et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin

Tao Feng et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Food Science & Technology

A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan

Alwani Hamad et al.

JOURNAL OF FOOD SCIENCE (2020)

Add to Collection

Article Chemistry, Applied

Effect of adjusting pH and chondroitin sulfate on the formation of curcumin-zein nanoparticles: Synthesis, characterization and morphology

Simin Feng et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Fabrication of soy protein isolate/cellulose nanocrystal composite nanoparticles for curcumin delivery

Songyan Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Food Science & Technology

pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability

Yuexi Wang et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Biochemistry & Molecular Biology

The remarkable role of emulsifier and chitosan, dextran and PEG as capping agents in the enhanced delivery of curcumin by nanoparticles in breast cancer cells

Malathi Sampath et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Applied

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

Mehdi Mohammadian et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Chemistry, Applied

Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Qingguan Liu et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Chemistry, Applied

Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation

Xiaofeng Ren et al.

FOOD CHEMISTRY (2019)

Add to Collection

Article Food Science & Technology

Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils

Mehdi Mohammadian et al.

FOOD BIOPHYSICS (2019)

Add to Collection

Article Engineering, Chemical

Comparison of rheological properties of different protein/gum arabic complex coacervates

Die Dong et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

Add to Collection

Article Biochemistry & Molecular Biology

pH-responsive hybrid magnetic polyelectrolyte complex based on alginate/BSA as efficient nanocarrier for curcumin encapsulation and delivery

Soheil Amani et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Review Chemistry, Applied

Recent developments in gum edible coating applications for fruits and vegetables preservation: A review

Haroon Elrasheid Tahir et al.

CARBOHYDRATE POLYMERS (2019)

Add to Collection

Article Chemistry, Physical

Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components

Hamid Rajabi et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

Add to Collection

Article Food Science & Technology

Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles

Loleny Tavares et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Add to Collection

Article Chemistry, Applied

Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Jianhua Xie et al.

FOOD CHEMISTRY (2019)

Add to Collection

Review Chemistry, Applied

Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

Meram Chalamaiah et al.

FOOD CHEMISTRY (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Production of biological nanoparticles from bovine serum albumin as controlled release carrier for curcumin delivery

Marziyeh Salehiabar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection

Article Engineering, Chemical

Rheological and structural characteristics of whey protein-pectin complex coacervates

Masoomeh Raei et al.

JOURNAL OF FOOD ENGINEERING (2018)

Add to Collection

Article Food Science & Technology

Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate

Siriporn Budseekoad et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Add to Collection

Article Food Science & Technology

Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

Ning Peng et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Add to Collection

Article Chemistry, Applied

Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

Lei Dai et al.

FOOD CHEMISTRY (2017)

Add to Collection

Article Chemistry, Applied

Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization

J. Gomez-Estaca et al.

FOOD HYDROCOLLOIDS (2017)

Add to Collection

Article Chemistry, Applied

Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate

Narges Shahgholian et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Article Food Science & Technology

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

Jin Feng et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

Add to Collection

Article Food Science & Technology

Applications of Natural Polymer Gum Arabic: A Review

Seema Patel et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Add to Collection

Article Biophysics

Co-encapsulation of antioxidants into niosomal carriers: Gastrointestinal release studies for nutraceutical applications

Lorena Tavano et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2014)

Add to Collection

Article Chemistry, Applied

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

Xiao Jun-xia et al.

FOOD CHEMISTRY (2011)

Add to Collection

Article Food Science & Technology

The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates

Shou-Wei Yin et al.

FOOD RESEARCH INTERNATIONAL (2010)

Add to Collection

Article Chemistry, Applied

Effects of succinylation and deamidation on functional properties of oat protein isolate

Leila Mirmoghtadaie et al.

FOOD CHEMISTRY (2009)

Add to Collection

Article Biochemistry & Molecular Biology

Design and evaluation of succinylated soy protein tablets as delayed drug delivery systems

R. Caillard et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2009)

Add to Collection

Article Chemistry, Applied

Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate

TA El-Adawy

FOOD CHEMISTRY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.