Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation

Abstract

A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.

New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications

“…Because of the amphiphilicity of proteins, when using complex coacervation to encapsulate hydrophilic (such as oenothein B and garlic extract) or hydrophobic small molecules (such as curcumin), proteins, active molecules, and polysaccharides are usually sequentially mixed to form complexes with a network structure. [160][161][162][163][164][165][166] The phase state of these complexes is related to the structure and properties of the biopolymers. Some researchers have proposed that the stability of bioactive molecules in liquid coacervates may be significantly better than that of amorphous solid precipitates because solid precipitates do not have micron-scale spherical domains (Figure 9B).…”

Combination of Nanodelivery Systems and Constituents Derived from Novel Foods: A Comprehensive Review

“…Astragalus membranaceus root extract Polysaccharide nanoparticles [8,9] Cellobiose Cryoprotectant for liposomes [10] Chia seed oil from Salvia hispanica L. Liposomes and nanoemulsions [11] Chitosan extracted from fungi (Aspergillus niger; Agaricus bisporus) Chitosan nanoparticles [8,12,13] Chondroitin sulphate (synthetic) Polysaccharide nanoparticles [14][15][16] Coagulated potato proteins Protein-based nanoparticles [17,18] Dextran from Leuconostoc mesenteroides Polysaccharide nanoparticles Reviewed by [19] Digitaria exilis Polysaccharide nanoparticles [20] Eggshell membrane protein hydrolysate Protein-based nanoparticles [21][22][23] Fucoidan extracted from the seaweed Fucus vesiculosus and Undaria pinnatifida Polysaccharide nanoparticles [24][25][26] Guar gum Polysaccharide nanoparticles [27] Lucerne leaf extract from Medicago sativa Protein-based nanoparticles [28] Mung bean seed proteins from Vigna radiata Protein-based nanoparticles [29,30] Panax notoginseng root extract Polysaccharide nanoparticles [31] Phytoglycogen Polysaccharide nanoparticles Polyelectrolyte complex [32][33][34][35][36][37] Phytosterols Solid lipid nanoparticles Liposomes [38,39] Phospholipids from egg yolk Liposomes [40][41][42] Phosphatidylserine from soya and fish phospholipids Liposomes [43,44] Rapeseed protein from Brassica nap...…”

“…Mung bean protein was observed to be rich in basic amino acids, such as arginine and histidine, that can interact with negatively charged carboxylic groups present in polysaccharides [73]. Meiguni et al extracted this protein from mung beans with a yield of 82%, and, after an optimization process, they obtained coacervates with succinylated chitosan able to embed curcumin with an encapsulation efficiency of about 90% and good protection from light [30]. The protection of the cargo from light makes these particles suitable for the loading of several light-sensitive bioactive compounds, such as carotenoids.…”

Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity

“…Among them, the colloidal delivery system of encapsulating Cur by protein‐shell nanoparticles exhibits advantages over other types due to easy preparation, high loading capacity, and good stabilizing properties (Dai et al., 2019). Moreover, protein composite‐shell nanoparticles can be fabricated by different kinds of food‐grade polymer materials, such as casein (Esmaili et al., 2011), plant polysaccharides, chitosan complexes (Meiguni et al., 2022), sodium caseinates, and zeins (Lei et al., 2023; Zhang et al., 2014). Of these, protein–polysaccharide conjugates by the Maillard reaction are the intelligent and most extensively studied delivery systems due to the advantages of better biocompatibility, biodegradability, and bioavailability with low toxicity and are qualified as powerful agents for the delivery of different bioactive ingredients (Falsafi et al., 2022).…”