Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin

• Published in: Food chemistry Vol. 231; pp. 70 - 77
• Main Authors: Deng, Lingli, Kang, Xuefan, Liu, Yuyu, Feng, Fengqin, Zhang, Hui
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2017
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; antimicrobial properties; antioxidant activity; cetyltrimethylammonium bromide; Curcumin; Delayed-Action Preparations; differential scanning calorimetry; Electrospinning; encapsulation; free radicals; Gelatin; hydrophobic bonding; Nanofibers; polysorbates; protective effect; sodium dodecyl sulfonate; Staphylococcus aureus; Surface-Active Agents; Surfactants; Electrospinning; Curcumin; Surfactants; Gelatin

•Curcumin was encapsulated within the gelatin nanofibre.•Surfactants affect the morphology of gelatin nanofibre.•Surfactants modulate the release behaviour, antioxidant and antimicrobial activities of curcumin. This work studied the effects of non-ionic Tween 80, anionic sodium dodecyl sulfonate (SD...