Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Background: In order to deliver bioactive compounds with better thermal stability and delayed release characteristics, nanogels can be placed inside a hydrogel network. The aim of the present study was to develop isolated soy protein (ISP)-sodium alginate (SA) nanogel (NG) (0, 10, 15 and 20%)-based cress seed gum (CSG) hydrogel as a delivery system of curcumin (Cur). A systematic study was performed to describe the rheological, thermal, microstructural, antioxidant activity properties, and release kinetic of NG-based hydrogels. Results: Rheological studies showed participation of 10% NG resulted in more elastic, and compact composite with stable diffusion properties. Complex modulus of 10% NG composite was 60.96 (Pa), which was higher than the other hydrogels. The SEM images confirmed that 10% NG-hydrogel composite, can have better mechanical properties. NG-based hydrogel were thermally more stable than hydrogel and nanogel. The presence of different percentage of NG in composite significantly changed Cur release rate in intestinal condition. The Cur release in the intestine was well described by the Peppas model and no release was observed in stomach medium. Conclusions: The results highlight the advantage of using composite hydrogel as a promising strategy for improving thermal stability and the successful delivery of bioactive materials.

Automated summary

This study developed a cress seed gum hydrogel with isolated soy protein-sodium alginate nanogel as a delivery system for curcumin. The addition of 10% nanogel improved the elasticity and stability of the composite hydrogel. Nanogel-based hydrogels showed better thermal stability and controlled release of curcumin in intestinal conditions.