Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method
In this study, encapsulation strategy of curcumin was employed by fabricating protein-based composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein using an alcohol-free pH-driven method. The mass ratio of WPI to zein had a great effect on WPI and zein composite prop...
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| Published in | Food hydrocolloids Vol. 106; p. 105839 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.09.2020
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| Subjects | |
| Online Access | Get full text |
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| Abstract | In this study, encapsulation strategy of curcumin was employed by fabricating protein-based composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein using an alcohol-free pH-driven method. The mass ratio of WPI to zein had a great effect on WPI and zein composite properties. At the WPI to zein mass ratio of 8:2, the resulting composite nanoparticles showed a relatively small size (about 90 nm). The composite nanoparticles significantly enhanced the solubility of curcumin to be above 0.65 mg/mL and exhibited desirable storage and physical stability as well as re-dispersibility. The presence of zein significantly improved thermal stability of the composite nanoparticles and the retention rate of curcumin at a high temperature (80 °C) compared to single WPI only. X-ray diffraction confirmed that curcumin was present in an amorphous state inside the nanoparticles. Fourier transform infrared analysis revealed that hydrophobic attraction and hydrogen bonding were the major forces involved in the formation of the composite nanoparticles. Both the pH-potential curve and the transmission electron microscope images revealed that the composite nanoparticles had a core-shell structure with the zein core and WPI shell. The formation mechanism of the composite nanoparticles was also proposed. The composite nanoparticles fabricated by the simple, safe and cost-effective pH-driven method interpreted the potential for delivery of curcumin.
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•The pH-driven method was applied to fabricate curcumin-loaded WPI-zein composite nanoparticles.•The composite nanoparticles exhibited the smallest size at the WPI-to-zein mass ratio of 8:2.•The increase in zein level improved the thermal stability of curcumin-loaded WPI-zein composite nanoparticles.•Solubility of curcumin was significantly enhanced by its encapsulation in WPI-zein composite nanoparticles. |
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| AbstractList | In this study, encapsulation strategy of curcumin was employed by fabricating protein-based composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein using an alcohol-free pH-driven method. The mass ratio of WPI to zein had a great effect on WPI and zein composite properties. At the WPI to zein mass ratio of 8:2, the resulting composite nanoparticles showed a relatively small size (about 90 nm). The composite nanoparticles significantly enhanced the solubility of curcumin to be above 0.65 mg/mL and exhibited desirable storage and physical stability as well as re-dispersibility. The presence of zein significantly improved thermal stability of the composite nanoparticles and the retention rate of curcumin at a high temperature (80 °C) compared to single WPI only. X-ray diffraction confirmed that curcumin was present in an amorphous state inside the nanoparticles. Fourier transform infrared analysis revealed that hydrophobic attraction and hydrogen bonding were the major forces involved in the formation of the composite nanoparticles. Both the pH-potential curve and the transmission electron microscope images revealed that the composite nanoparticles had a core-shell structure with the zein core and WPI shell. The formation mechanism of the composite nanoparticles was also proposed. The composite nanoparticles fabricated by the simple, safe and cost-effective pH-driven method interpreted the potential for delivery of curcumin.
[Display omitted]
•The pH-driven method was applied to fabricate curcumin-loaded WPI-zein composite nanoparticles.•The composite nanoparticles exhibited the smallest size at the WPI-to-zein mass ratio of 8:2.•The increase in zein level improved the thermal stability of curcumin-loaded WPI-zein composite nanoparticles.•Solubility of curcumin was significantly enhanced by its encapsulation in WPI-zein composite nanoparticles. |
| ArticleNumber | 105839 |
| Author | Zhan, Xinyu Zhang, Liang Dai, Lei Gao, Yanxiang |
| Author_xml | – sequence: 1 givenname: Xinyu surname: Zhan fullname: Zhan, Xinyu – sequence: 2 givenname: Lei surname: Dai fullname: Dai, Lei – sequence: 3 givenname: Liang surname: Zhang fullname: Zhang, Liang – sequence: 4 givenname: Yanxiang surname: Gao fullname: Gao, Yanxiang email: gyxcau@126.com |
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| Title | Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method |
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