期刊
FOOD CHEMISTRY
卷 355, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129686
关键词
Curcumin; Zein nanoparticles; Caseinate; Alginate; Stability; Release properties
资金
- Natural Science Foundation of Zhejiang Province [110KZN0418025G]
Core-shell biopolymer nanoparticles were developed for encapsulating and releasing curcumin, and the effects of coating composition on the properties and release characteristics of the nanoparticles were studied. The encapsulated curcumin showed stable physicochemical properties and enhanced DPPH radical scavenging activity, while the gastrointestinal release was prolonged due to the thick layer formed by alginate and NaCas coating.
In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ?-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.
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