Biochemical Engineering Research & Process Development Centre (BERPDC), CSIR-Institute of Microbial Technology (IMTECH), Sector 39A, Chandigarh 160036, India.
Biochemical Engineering Research & Process Development Centre (BERPDC), CSIR-Institute of Microbial Technology (IMTECH), Sector 39A, Chandigarh 160036, India.
Int J Biol Macromol. 2020 Aug 1;156:1287-1296. doi: 10.1016/j.ijbiomac.2019.11.167. Epub 2019 Nov 21.
This study was focussed on developing polysaccharide based nanoemulsion (P-NE) encapsulating curcumin. Two different carrier oil, olive and castor oil, and various polysaccharides like, levan, fucoidan, alginate, guar gum and κ-carrageenan were evaluated for their entrapment efficiency for curcumin. The prepared nanoemulsions with fucoidan and κ-carrageenan were found to have relatively better properties than nanoemulsions prepared with Tween 20. The lowest particle size after ultrasonication was observed when fucoidan was employed as emulsifying agent. Rheological and thermodynamic analyses confirmed better stability of P-NE. Additionally, encapsulation efficiency (EE) of polysaccharides was comparable to Tween 20 with κ-carrageenan exhibiting significantly higher EE than Tween 20. Synergistic increase in the antioxidant potential of the P-NE containing curcumin was also noteworthy. The structural interaction for the observation was proven by FT-IR analysis. The study, first of its kind, was able to evaluate efficiency of different polysaccharides for emulsification of curcumin, without the use of any coemulsifier.
本研究集中于开发基于多糖的纳米乳液（P-NE）来包封姜黄素。研究评估了两种不同的载体油（橄榄油和蓖麻油）和各种多糖（如莱菔糖、褐藻聚糖、藻酸盐、瓜尔胶和κ-卡拉胶）对姜黄素的包封效率。与用吐温 20 制备的纳米乳液相比，用褐藻聚糖和κ-卡拉胶制备的纳米乳液具有相对更好的性能。当使用褐藻聚糖作为乳化剂时，超声处理后观察到的粒径最小。流变学和热力学分析证实了 P-NE 的更好稳定性。此外，多糖的包封效率（EE）可与吐温 20 相媲美，而κ-卡拉胶的 EE 明显高于吐温 20。值得注意的是，含有姜黄素的 P-NE 的抗氧化潜力也协同增加。通过傅里叶变换红外（FT-IR）分析证明了观察到的结构相互作用。该研究首次能够在不使用任何助乳化剂的情况下，评估不同多糖对姜黄素乳化的效率。
