Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

Mohammadian, Mehdi; Salami, Maryam; Momen, Shima; Alavi, Farhad; Emam‐Djomeh, Zahra

doi:10.1016/j.lwt.2018.12.076

Cited by 83 publications

(47 citation statements)

References 23 publications

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“…Moreover, it should be noted that the observation of no peak related to the curcumin in the XRD patterns of the curcumin-WPI complexes can be due to this fact that the amount of loaded curcumin in these samples was very low. Similar results have been reported after loading of curcumin in soy protein nanoparticles (Teng, Luo, & Wang, 2012) and whey protein microgels (Mohammadian et al, 2019b), which the XRD patterns of proteins were not significantly influenced by binding to curcumin. 11% at the pH value of 3.0.…”

Section: Xrd Analysissupporting

confidence: 88%

“…WPI at pH values of 7.0 and 3.0, exhibited peaks at 2,941 and 2,958 1/cm, respectively, ascribing to the C-H stretching vibrations of WPI functional groups(Alavi et al, 2018), which were shifted to 2,932 and 2,933 1/cm, respectively, after the complexation with curcumin. These changes could be associated with the formation of hydrogen bonds between proteins and phenolic hydroxyl groups in curcumin, reducing the position of stretching vibrations(Mohammadian, Salami, Momen, Alavi, & Emam-Djomeh, 2019b).The spectrum of free curcumin also showed different sharp peaks that were disappeared after complexation with WPI at pH values of7.0 and 3.0 which may be due to limitation of curcumin stretching and bending vibrations after complexation with WPI (Mohammadian et al, 2019b). These results suggested that the binding of curcumin to the proteins such as whey proteins occurs mainly through hydrophobic interactions and hydrogen bonds.…”

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confidence: 99%

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Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

Kevij

Mohammadian

Salami

2019

J Food Process Preserv

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In this study, whey protein isolate (WPI) was employed to increase the water dispersibility of curcumin using a solvent‐free pH shifting method (pH 12 to pH values of 7.0 and 3.0). The aqueous solubility of curcumin was significantly improved by this method compared to the method without pH shifting at pH values of 7.0 and 3.0. Fluorescence measurements and Fourier transform infra‐red (FT‐IR) spectroscopy revealed that the complexation occurs through the hydrogen bonding and hydrophobic interactions between curcumin and WPI. Circular dichroism (CD) spectroscopy and X‐ray diffraction (XRD) analysis indicated that the secondary structures and crystallinity of WPI at pH values of 7.0 and 3.0 did not significantly change after binding to curcumin. The complexation with WPI greatly improved the heat‐ and photo‐stability of curcumin with a higher stability at pH 3.0 than at pH 7.0. WPI‐curcumin complexes also showed a high antioxidant activity and sustained‐release profile under simulated intestinal condition. Practical applications In this research, a solvent‐free pH shifting approach was used to produce curcumin‐WPI complexes for improving the aqueous solubility, chemical stability, and antioxidant activity of curcumin. The resulting curcumin‐WPI complexes could be used in the aqueous formulation of functional foods and beverages owing to their high water dispersibility, excellent antioxidant activity, and good chemical stability which can improve the health‐promoting attributes of the food products.

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Section: Xrd Analysissupporting

confidence: 88%

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confidence: 99%

Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

Kevij

Mohammadian

Salami

2019

J Food Process Preserv

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“…The antioxidant activity of Cur is well known [30,31]. In this study, antioxidant activity of the encapsulated Cur was investigated and compared with the free Cur in an acidic model beverage system by applying ABTS assay (Figure 7).…”

Section: Resultsmentioning

confidence: 99%

Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments

Zhang

Wang

et al. 2019

Molecules

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Zein composite particles coated with caseinate-pectin electrostatic complexes (zein-caseinate-pectin particles) were fabricated using an electrostatic deposition and liquid-liquid dispersion method without heating treatment. Compared to zein particles coated only with caseinate, the acidic stability of zein-caseinate-pectin particles was greatly improved, and the particle aggregation was suppressed at pH 3–6, especially at pH values near the isoelectric point of caseinate (pH 4–5). Besides, desirable long-term storage stability and re-dispersibility were observed. Under different zein to curcumin (Cur) feeding ratios (10:1, 20:1, 30:1 and 40:1, w/w), the Cur-loaded zein-caseinate-pectin particles had a spherical shape with an average diameter ranging from 358.37 to 369.20 nm, a narrow size distribution (polydispersity index < 0.2) and a negative surface charge ranging from −18.87 to −19.53 mV. The relatively high encapsulation efficiencies of Cur (81.27% to 94.00%) and desirable re-dispersibility were also achieved. Fluorescence spectroscopy indicated that the encapsulated Cur interacted with carrier materials mainly through hydrophobic interactions. The in-vitro release profile showed a sustained release of Cur from zein-caseinate-pectin particles in acidic aqueous environment (pH 4) up to 24 h, without any burst effect. In addition, the encapsulation retained more ABTS•+ radical scavenging capacity of Cur during 4 weeks of storage. These results suggest that zein-caseinate-pectin particles may be used as a potential delivery system for lipophilic nutrients in acidic beverages.

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“…Curcumin-loaded lipid droplets have been encapsulated within hydrogel beads made from either alginate (370 µm) or chitosan (255 µm) using an injection-gelation method [ 148 ]. The anionic alginate was cross-linked with cationic calcium ions, whereas the cationic chitosan was cross-linked with anionic tripolyphosphate ions.…”

Section: Colloidal Delivery Systemsmentioning

confidence: 99%

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

2020

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Curcumin is a bioactive constituent isolated from turmeric that has historically been used as a seasoning, pigment, and herbal medicine in food. Recently, it has become one of the most commonly studied nutraceuticals in the pharmaceutical, supplement, and food areas because of its myriad of potential health benefits. For instance, it is claimed to exhibit antioxidant, anti-inflammatory, antimicrobial, antiparasite, and anticancer activities when ingested as a drug, supplement, or food. Toxicity studies suggest that it is safe to consume, even at relatively high levels. Its broad-spectrum biological activities and low toxicity have meant that it has been widely explored as a nutraceutical ingredient for application in functional foods. However, there are several hurdles that formulators must overcome when incorporating curcumin into commercial products, such as its low water solubility (especially under acidic and neutral conditions), chemical instability (especially under neutral and alkaline conditions), rapid metabolism by enzymes in the human body, and limited bioavailability. As a result, only a small fraction of ingested curcumin is actually absorbed into the bloodstream. These hurdles can be at least partially overcome by using encapsulation technologies, which involve trapping the curcumin within small particles. Some of the most commonly used edible microparticles or nanoparticles utilized for this purpose are micelles, liposomes, emulsions, solid lipid particles, and biopolymer particles. Each of these encapsulation technologies has its own benefits and limitations for particular product applications and it is important to select the most appropriate one.

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Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

Cited by 83 publications

References 23 publications

Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

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