Rao Pooja J, Khanum Hafeeza, Murthy Pushpa S, Shreelakshmi S V, Nazareth Maria Sheeba
Plant Products, Spices and Flavour Sciences Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysuru, 570020 India.
Plant Cell Bio-Technology, Central Food Technological Research Institute, Mysuru, 570020 India.
J Food Sci Technol. 2023 Apr;60(4):1376-1388. doi: 10.1007/s13197-023-05684-5. Epub 2023 Feb 12.
Curcumin, bioactive from turmeric , has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The study aims to encapsulate curcumin in a nanometer size range by solubilizing in lipid (milk fat) and using milk protein as a water-soluble carrier. The lipid:curcumin ratio (1:0.05, 1:0.1, 1:0.2, 1.5:0.1, 1.5:0.2, 2.0:0.1 and 2:0.2% (w/w)) produced nanoemulsion with droplets sizes 30-200 nm. The sample containing lipid: curcumin, as 1.0:0.05 resulted in an encapsulation efficiency of 92.6%, and its binding interaction with the carrier, was K = 4.7 µM. A high solubility of curcumin in milk fat and digestion during in vitro lipolysis increased its bioaccessibility. A simulated gastro-intestinal in vitro studies showed that cumulative release percentage of nanoencapsulated curcumin was 60% at pH 7.4 compared to 0.8% of native curcumin. The anti-microbial property of nanoencapsulated curcumin was more potent than native curcumin against food pathogenic organisms such as , , , .
The online version contains supplementary material available at 10.1007/s13197-023-05684-5.
姜黄素是姜黄中的生物活性成分，其治疗特性已为人所知。然而，其亲脂性和低生物利用度限制了其性能的发挥。纳米尺寸的包封有助于缓解这些限制，并因其较大的表面积而增强其生物学特性。本研究旨在通过将姜黄素溶解在脂质（乳脂肪）中，并使用乳蛋白作为水溶性载体，将其包封在纳米尺寸范围内。脂质与姜黄素的比例（1:0.05、1:0.1、1:0.2、1.5:0.1、1.5:0.2、2.0:0.1和2:0.2%（w/w））产生了液滴尺寸为30 - 200纳米的纳米乳液。脂质与姜黄素比例为1.0:0.05的样品包封效率为92.6%，其与载体的结合相互作用K = 4.7 μM。姜黄素在乳脂肪中的高溶解度以及体外脂解过程中的消化增加了其生物可及性。体外模拟胃肠道研究表明，纳米包封姜黄素在pH 7.4时的累积释放率为60%，而天然姜黄素为0.8%。纳米包封姜黄素对食品致病微生物如 、 、 、 的抗菌性能比天然姜黄素更强。
在线版本包含可在10.1007/s13197 - 023 - 05684 - 5获取的补充材料。
