Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate

Shahgholian, Narges; Rajabzadeh, Ghadir

doi:10.1016/j.foodhyd.2015.11.031

Cited by 57 publications

(13 citation statements)

References 58 publications

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“…In addition to WPI, recent studies have demonstrated not only the formation of coacervate complexes with whey proteins but also their use in the encapsulation of compounds. Among them, BSA was studied in the encapsulation of pigments from the interaction with GA. Shahgholian and Rajabzadeh () promoted the encapsulation of curcumin using BSA and GA. For the formation of the complexes, ideal conditions were found in a BSA: GA ratio of 2:1 and pH of 3.7 with maximum encapsulation efficiency (92%) and particle size of 40 to 80 μm. According to the authors, the technique is efficient and promising for its high‐efficiency encapsulation and ease of the method.…”

Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

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Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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“…In food industry, curcumin is also used as a colorant due to its desirable yellow‐orange colour. However, similar to other therapeutic bioactives, its optimum potential in food and pharmaceutical field has been limited by its poor solubility and bioavailability in aqueous phase (Shahgholian & Rajabzadeh, ). Various delivery and encapsulation systems had been developed for curcumin.…”

Section: Introductionmentioning

confidence: 99%

Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro

Wan

Cheng

et al. 2019

Int J of Food Sci Tech

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Summary In this study, oleogel structured by β‐sitosterol and lecithin was prepared as a carrier for poorly water‐soluble bioactive compounds, curcumin. The mechanical and microscopic properties of curcumin‐loaded oleogel were determined by texture analyser and polarised light microscopy. The oxidation stability of the delivery system was determined by accelerated oxidation test and the bioaccessibility of curcumin was studied in vitro. The results showed that the existence of curcumin did not affect the mechanical strength and crystalline network of oleogel. The oxidative stability of curcumin‐loaded oleogel was higher than that of curcumin‐free oleogel and corn oil‐curcumin mixtures. It might be attributed to not only the antioxidative property of curcumin but also crystalline network of oleogel which served as an obstructor for the development of oxidation products. Additionally, oleogel enhanced the bioaccessibility of curcumin in fasted state (up to 67.66%). These findings suggest that oleogels can be promising candidates to delivery drugs and nutrients.

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“…It has been reported that the appeared vesicular to spongy structures related to the protein and polysaccharide content, exhibiting numerous inclusions of water. Besides, the net charges of the complex coacervates between protein and polysaccharide determine the structure of the dispersions (Shahgholian & Rajabzadeh, 2016). The interaction between BSA and CSG biopolymers is due to attractive electrostatic interactions between the polysaccharide chains and protein molecules.…”

Section: Resultsmentioning

confidence: 99%

Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate

Hamedi

Razavi

Sharif

2022

Int J of Food Sci Tech

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Summary The interactions between the bovine serum albumin (BSA) and cress seed gum (CSG) were investigated by structural, morphological and rheological characterisation as a function of pH level (7.0–2.0) and biopolymers’ concentrations (BSA, 0.1%, 0.5% and 1%, w/w and CSG, 0.01%, 0.05% and 0.1%, w/w). The results showed that turbidity, zeta potential and coacervate yield values had correlations with the initial number of biopolymers, which are influenced by the level of the positive and negative charges of BSA and CSG. Furthermore, the optimal complexation conditions in terms of pH, CSG‐BSA content and yield were 3.5%, 0.05–0.1% and 61.17% respectively. Rheological properties revealed the formation of a weakly gel‐like structure with a shear‐thinning behaviour. X‐ray diffraction (XRD) and scanning electron microscopy (SEM) authenticated an amorphous and branch‐like network structure in the coacervate phase respectively. These results reflect that CSG‐BSA complex coacervate could be an appropriate biopolymer carrier for susceptible and bioactive compounds.

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Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate

Cited by 57 publications

References 58 publications

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro

Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate

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