Lee Bom Nae, Hong Su Jung, Yu Mi Hee, Shin Gye Hwa, Kim Jun Tae
Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea.
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Korea.
Pharmaceutics. 2022 Jul 25;14(8):1547. doi: 10.3390/pharmaceutics14081547.
This study focused on improving curcumin stability in various pHs and NaCl concentrations and reducing the strong scent of turmeric by the nanoemulsions system and further coating with water-soluble chitosan (WSC). Turmeric extract-loaded nanoemulsions (TE-NEs) were firstly prepared by mixing an oil phase containing turmeric extract, MCT oil, and lecithin, and an aqueous phase containing tween 80 using an ultrasonication method. TE-NEs were further coated with WSC in the ratio of TE-NEs and WSC (1:1 to 1:10). The optimum WSC-TE-NEs exhibited an average particle size of 182 nm, a PDI of 0.317, and a zeta potential of +30.42 mV when WSC-TE-NEs were prepared in the ratio of 1:1. The stability of the WSC-TE-NEs was also assessed by determining the remained curcumin content. The remained curcumin contents of the TE-NEs and the WSC-TE-NEs were higher than that of the turmeric extract (TE) at pH 27 and NaCl concentrations of 100400 mM. Fourier transform infrared (FT-IR) spectra, transmission electron microscope (TEM), and confocal laser scanning microscope (CLSM) images confirmed that the TE-NEs were successfully encapsulated with a WSC coating. As a result of GC analysis, the content of aromatic-turmerone was significantly decreased in the TE-NEs and the WSC-TE-NEs compared to the pristine TE, but there was no significant difference between the TE-NEs and the WSC-TE-NEs. These results suggest that water-soluble chitosan-coated nanoemulsions may be suitable for improving the chemical stability and masking effect of curcumin to facilitate its application in food.
本研究致力于通过纳米乳液体系以及进一步用水溶性壳聚糖（WSC）包衣来提高姜黄素在不同pH值和NaCl浓度下的稳定性，并减轻姜黄的强烈气味。首先通过超声法将含有姜黄提取物、中链甘油三酯（MCT）油和卵磷脂的油相以及含有吐温80的水相混合，制备负载姜黄提取物的纳米乳液（TE-NEs）。TE-NEs再以TE-NEs与WSC的比例为1:1至1:10进行WSC包衣。当以1:1的比例制备WSC-TE-NEs时，最佳的WSC-TE-NEs平均粒径为182 nm，多分散指数（PDI）为0.317，zeta电位为+30.42 mV。还通过测定残留的姜黄素含量来评估WSC-TE-NEs的稳定性。在pH值为2至7以及NaCl浓度为100至400 mM时，TE-NEs和WSC-TE-NEs中残留的姜黄素含量均高于姜黄提取物（TE）。傅里叶变换红外（FT-IR）光谱、透射电子显微镜（TEM）和共聚焦激光扫描显微镜（CLSM）图像证实TE-NEs成功地被WSC包衣所包裹。气相色谱（GC）分析结果表明，与原始TE相比，TE-NEs和WSC-TE-NEs中芳姜黄酮的含量显著降低，但TE-NEs和WSC-TE-NEs之间没有显著差异。这些结果表明，水溶性壳聚糖包衣的纳米乳液可能适合提高姜黄素的化学稳定性和掩蔽效果，以促进其在食品中的应用。
