Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil.
J Food Biochem. 2020 Dec;44(12):e13531. doi: 10.1111/jfbc.13531. Epub 2020 Oct 20.
Curcuminoids found in turmeric have attracted attention due to their remarkable biological activity. Nanoencapsulation may improve their technological properties, but extraction and encapsulation procedures could be time-consuming and expensive when carried out separately. This work aimed to combine extraction and nanoencapsulation steps to obtain curcuminoids-polyvinylpyrrolidone (PVP) nanoparticles directly from plant rhizomes. This single-step procedure was evaluated by a Rotatable Central Composite Design (RCCD) and optimized using desirability functions, resulting in the optimal conditions of temperature (29.9°C), ethanol (99%), and PVP (15.38 mg). Nanoencapsulation allowed curcuminoids to exert scavenging activity against superoxide anions donors and hydrogen peroxide in an aqueous medium, despite their poor water solubility. Curcuminoids-PVP nanoparticles could be used to formulate nutraceutical foods as an adjuvant to the endogenous antioxidant defense systems protecting against cellular damage. PRACTICAL APPLICATION: Simultaneous extraction and nanoencapsulation of curcuminoids from turmeric (Curcuma longa L.) was studied in this work. The combination of two processes in one single step reduces production time and costs, enhancing the feasibility of curcuminoids microparticles application into foodstuff. Moreover, since most foodstuff presents water in their composition, increase of curcuminoids water dispersibility could facilitate their incorporation into food matrices and improve the use of their health benefits, as results from this research demonstrated that encapsulated curcuminoids were able to scavenge reactive oxygen species in aqueous medium, even though they are lipophilic compounds.
姜黄中的姜黄素因其显著的生物活性而受到关注。纳米封装可以改善它们的技术性能，但当分别进行提取和封装程序时，可能会很耗时且昂贵。这项工作旨在将提取和纳米封装步骤结合起来，直接从植物根茎中获得姜黄素-聚乙烯吡咯烷酮（PVP）纳米颗粒。这项单步程序通过旋转中心组合设计（RCCD）进行评估，并使用理想函数进行优化，得到的最佳条件为温度（29.9°C）、乙醇（99%）和 PVP（15.38mg）。尽管姜黄素的水溶性差，但纳米封装仍允许姜黄素在水介质中对超氧阴离子供体和过氧化氢发挥清除活性。姜黄素-PVP 纳米颗粒可用作营养食品的配方，作为内源性抗氧化防御系统的辅助剂，以防止细胞损伤。
实际应用：本研究研究了从姜黄（Curcuma longa L.）中同时提取和纳米封装姜黄素。将两个过程结合在一个单一的步骤中可以减少生产时间和成本，提高姜黄素微颗粒在食品中的应用可行性。此外，由于大多数食品的组成中都有水，增加姜黄素的水分散性可以促进其掺入食品基质，并提高其健康益处的利用，正如本研究的结果所示，即使是亲脂性化合物，包封的姜黄素也能够在水介质中清除活性氧物质。
