Mixed biopolymer nanocomplexes conferred physicochemical stability and sustained release behavior to introduced curcumin

• Published in: Food hydrocolloids Vol. 71; pp. 216 - 224
• Main Authors: Mirpoor, Seyedeh Fatemeh, Hosseini, Seyed Mohammad Hashem, Yousefi, Gholam Hossein
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2017
• Subjects: Complex coacervation; Controlled release; Curcumin; Encapsulation; Nanoparticles; Wrapping phenomenon; Wrapping phenomenon; Nanoparticles; Encapsulation; Curcumin; Complex coacervation; Controlled release
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2017.05.021

Beta-lactoglobulin (BLG)-sodium alginate (ALG) electrostatic nanocomplexes were utilized to encapsulate and deliver curcumin in clear acidic media. Relative viscosity measurements confirmed that ALG wrapping around the globular BLG molecules occurred in the aqueous biopolymer mixture upon acidification. Curcumin was efficiently entrapped within developed green delivery systems. The encapsulation efficiency (EE) of curcumin was around 98%. The carriers were efficiently able to retain the curcumin inside over time. The physical stability of hydrophobic curcumin toward precipitation in aqueous solution was significantly improved after introduction into nanostructures. Moreover, nanocomplexes conferred considerable protection to curcumin against heat-induced degradation. At the end of 15-day storage at 45 °C, the amounts of curcumin loaded in nanocomplexes were significantly (p < 0.05) larger than those loaded in blank samples. Non-significant changes in the particle size after high temperature short time (HTST) heat treatment indicated that the presence of polysaccharide shell around the protein core increased the thermal stability of BLG at acidic conditions. No release occurred in simulated fasting and non-fasting gastric conditions. However, a sustained release behavior (78.5% during 12 h) was observed in simulated intestinal fluid. [Display omitted] •Wrapping phenomenon of sodium alginate around globular β-lactoglobulin molecules.•Improved physicochemical stability of curcumin in the presence of alginate.•No release in simulated gastric and controlled release in intestinal conditions.