Encapsulation of Curcumin in Persian Gum Nanoparticles: An Assessment of Physicochemical, Sensory, and Nutritional Properties
Source abstract
Abstract
Curcumin is the hydrophobic yellow pigment in turmeric with considerable health-promoting effects. However, its low water solubility and stability limit its application. In the current study, curcumin within Persian gum (PG) nanoparticles at 0.5%, 1%, and 1.5% PG concentrations were encapsulated. The size of the nanoparticles was in the range of 326.0–397.4 nm. Based on the TEM images of curcumin-loaded nanoparticles, all samples had a spherical shape and existed in a particular form without aggregation. Encapsulation efficiency was in the range of 86.0–94.0%. Increasing PG concentration enhanced the encapsulation efficiency of curcumin. PG nanoparticles provided good protection on curcumin against light, hydrogen peroxide, and acidic pH. The lowest stability was related to free curcumin, and the highest was related to PG nanoparticles at 1.5% concentration. Curcumin-loaded nanoparticles at 1.5% concentration were added to kefir at 1%, 2%, and 3% concentrations. No significant differences were observed between acidity, pH, apparent viscosity, and consistency index of fortified and unfortified kefir samples. All kefir samples showed non-Newtonian behavior. Feeding rats with fortified kefir samples caused a lower level of low-density lipoprotein (LDL), total cholesterol (TC), and triglycerides (TG) compared to feeding with a standard diet.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Curcumin's Biomedical Applications · Proteins in Food Systems · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Health Research Center, Lifestyle Institute, Baqiyatallah University of Medical Sciences, Tehran 1435916471, Iran
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862, Brazil
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 981619573, Iran
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
References (39)
Show source-provided references
1. Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study10.1016/j.foodchem.2011.11.019 ↗
2. Nanoencapsulation of quercetin and curcumin in casein-based delivery systems10.1016/j.foodhyd.2018.08.031 ↗
3. Fluorescence study of the curcumin− casein micelle complexation and its application as a drug nanocarrier to cancer cells10.1021/bm800683f ↗
4. Nanoencapsulation of quercetin via miniemulsion polymerization10.1166/jbn.2010.1107 ↗
5. Microencapsulation of curcumin by a spray-drying technique using gum arabic as encapsulating agent and release studies10.1007/s11947-018-2140-3 ↗
6. Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin10.1016/j.foodhyd.2016.01.021 ↗
7. Folic acid conjugated curcumin loaded biopolymeric gum acacia microsphere for triple negative breast cancer therapy in invitro and invivo model10.1016/j.msec.2018.10.071 ↗
8. Encapsulation of curcumin using electrospun almond gum nanofibers: Fabrication and characterization10.1080/10942912.2018.1503300 ↗
9. Stability enhancement efficiency of surface decoration on curcumin-loaded liposomes: Comparison of guar gum and its cationic counterpart10.1016/j.foodhyd.2018.07.039 ↗
10. Shelf-life extension of refrigerated rainbow trout fillets using total farsi gum-based coatings containing clove and thyme essential oils emulsions10.1016/j.foodhyd.2017.11.009 ↗
11. Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and persian gum and its use as a natural colorant in a model beverage10.1016/j.foodres.2020.109689 ↗
12. Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan10.1016/j.lwt.2019.108494 ↗
13. Alginate-persian gum-prebiotics microencapsulation impacts on the survival rate of lactococcus lactis abriinw-n19 in orange juice10.1016/j.lwt.2020.109190 ↗
14. Noghabi, M.S., and Molaveisi, M. (2020). Microencapsulation of persian gum as a novel wall material for the fast-release of cinnamon essential oil in the simulated saliva medium: Characterization of microcapsules and modeling the kinetics of release. Bioact. Carbohydr. Diet. Fibre, 100250.10.1016/j.bcdf.2020.100250 ↗
15. Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects10.3923/pjn.2003.54.59 ↗
16. Carullo, G., Governa, P., Spizzirri, U.G., Biagi, M., Sciubba, F., Giorgi, G., Loizzo, M.R., Di Cocco, M.E., Aiello, F., and Restuccia, D. (2020). Sangiovese cv pomace seeds extract-fortified kefir exerts anti-inflammatory activity in an in vitro model of intestinal epithelium using caco-2 cells. Antioxidants, 9.10.3390/antiox9010054 ↗
17. Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage10.1111/1471-0307.12561 ↗
18. Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir10.1080/19476337.2015.1085905 ↗
19. Mixed biopolymer nanocomplexes conferred physicochemical stability and sustained release behavior to introduced curcumin10.1016/j.foodhyd.2017.05.021 ↗
20. AOAC International (2005). Official Methods of Analysis of AOAC International, AOAC International.
21. Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride10.1016/j.foodhyd.2019.105489 ↗
22. Protein binding and astringent taste of a polymeric procyanidin, 1, 2, 3, 4, 6-penta-o-galloyl-β-d-glucopyranose, castalagin, and grandinin10.1021/jf062272c ↗
23. Chitosan/cashew gum nanogels for essential oil encapsulation10.1016/j.carbpol.2012.04.048 ↗
24. Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin10.1039/C4RA14270E ↗
25. Stability and loading properties of curcumin encapsulated in chlorella vulgaris10.1016/j.foodchem.2016.05.115 ↗
26. Effects of different milk types and starter cultures on kefir
27. Microbiological, physicochemical, and sensory characteristics of kefir during storage10.1016/j.foodchem.2004.04.021 ↗
28. Effect of using kefir in the formulation of traditional tarhana10.1590/fst.29817 ↗
29. Rheological behaviour and physicochemical properties of kefir with honey10.1007/s00003-010-0643-6 ↗
30. Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk kefir10.1590/S0101-20612012005000119 ↗
31. Effects of water and salt level on rheological properties of ayran, a turkish yoghurt drink10.1016/S0958-6946(03)00103-1 ↗
32. The quality of plain and supplemented kefir from goat’s and cow’s milk10.1111/j.1471-0307.2006.00236.x ↗
33. Long-term curcumin administration protects against atherosclerosis via hepatic regulation of lipoprotein cholesterol metabolism10.1002/mnfr.201100440 ↗
34. Hypolipidemic action of curcumin, the active principle of turmeric (curcuma longa) in streptozotocin induced diabetic rats10.1023/A:1006819605211 ↗
35. Effect of curcumin supplementation on physiological fatigue and physical performance in mice10.3390/nu7020905 ↗
36. Efficacy and safety of phytosomal curcumin in non-alcoholic fatty liver disease: A randomized controlled trial10.1055/s-0043-100019 ↗
37. Safety evaluation on defatted soybean particles after nanofabrication10.15586/qas.v12i3.760 ↗
38. Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples10.3920/QAS2013.0377 ↗
39. Immobilization and characterization of glucosidase from gemlik olive (Olea europea L.) responsible for hydrolization of oleuropein