Journal
CURRENT RESEARCH IN FOOD SCIENCE
Volume 5, Issue -, Pages 288-297Publisher
ELSEVIER
DOI: 10.1016/j.crfs.2022.01.019
Keywords
Gliadin; Tremella polysaccharide; Curcumin; Physicochemical stability; Bioaccessibility
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Funding
- Ocean University of China [862001013134]
- National Key R&D Program of China [2018YFC0311201]
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The present study successfully synthesized food-grade gliadin/tremella polysaccharide nanoparticles and encapsulated curcumin into the nanoparticles, thereby improving the encapsulation efficiency and bioaccessibility of curcumin. The prepared nanoparticles demonstrated excellent stability and re-dispersibility.
The objectives of the present study were to synthesize gliadin/tremella polysaccharide nanoparticles (Gli/TP NPs) as well as curcumin-loaded gliadin/tremella polysaccharide nanoparticles (Cur-Gli/TP NPs) and evaluate the encapsulation efficiency (EE), physicochemical stability and bioaccessibility of Cur-Gli/TP NPs. The physicochemical properties of the nanoparticles depended on the mass ratio of Gli to TP and pH values. The characterization of the Gli/TP NPs indicated that the prepared nanoparticles were the most stable when the Gli/TP mass ratio was 1:1 and pH was at 4.0-7.0. Afterward, prepared Cur-Gli/TP NPs at different pH values were studied. Compared with the EE of Cur (58.2%) in Cur-Gli NPs at pH 5.0, the EE of Cur (90.6%) in Cur-Gli/TP NPs at pH 5.0 was increased by 32.4%. Besides, the Cur-Gli/TP NPs possessed excellent physical stability, photostability, thermal stability and re-dispersibility than Cur-Gli NPs. Furthermore, the bioaccessibility of Cur reached 83.5% after encapsulation of Cur into Gli/TP NPs after in vitro digestion, indicating that Cur-Gli/TP NPs could improve curcumin bioaccessibility significantly. In summary, this study demonstrates that the new foodgrade Gli/TP NPs possess high encapsulation efficiency, excellent stability and prominent nutraceutical bioaccessibility. Meanwhile, it contributes to expanding the application of TP in food-grade delivery systems.
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