Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method : physicochemical and release properties
- Author
- Zhenpeng Li (UGent) , Quanquan Lin, David Julian McClements, Yuying Fu, Hujun Xie, Teng Li and Guowen Chen
- Organization
- Abstract
- In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ?-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.
- Keywords
- Curcumin, Zein nanoparticles, Caseinate, Alginate, Stability, Release properties
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8771347
- MLA
- Li, Zhenpeng, et al. “Curcumin-Loaded Core-Shell Biopolymer Nanoparticles Produced by the PH-Driven Method : Physicochemical and Release Properties.” FOOD CHEMISTRY, vol. 355, 2021, doi:10.1016/j.foodchem.2021.129686.
- APA
- Li, Z., Lin, Q., McClements, D. J., Fu, Y., Xie, H., Li, T., & Chen, G. (2021). Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method : physicochemical and release properties. FOOD CHEMISTRY, 355. https://doi.org/10.1016/j.foodchem.2021.129686
- Chicago author-date
- Li, Zhenpeng, Quanquan Lin, David Julian McClements, Yuying Fu, Hujun Xie, Teng Li, and Guowen Chen. 2021. “Curcumin-Loaded Core-Shell Biopolymer Nanoparticles Produced by the PH-Driven Method : Physicochemical and Release Properties.” FOOD CHEMISTRY 355. https://doi.org/10.1016/j.foodchem.2021.129686.
- Chicago author-date (all authors)
- Li, Zhenpeng, Quanquan Lin, David Julian McClements, Yuying Fu, Hujun Xie, Teng Li, and Guowen Chen. 2021. “Curcumin-Loaded Core-Shell Biopolymer Nanoparticles Produced by the PH-Driven Method : Physicochemical and Release Properties.” FOOD CHEMISTRY 355. doi:10.1016/j.foodchem.2021.129686.
- Vancouver
- 1.Li Z, Lin Q, McClements DJ, Fu Y, Xie H, Li T, et al. Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method : physicochemical and release properties. FOOD CHEMISTRY. 2021;355.
- IEEE
- [1]Z. Li et al., “Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method : physicochemical and release properties,” FOOD CHEMISTRY, vol. 355, 2021.
@article{8771347,
abstract = {{In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ?-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.}},
articleno = {{129686}},
author = {{Li, Zhenpeng and Lin, Quanquan and McClements, David Julian and Fu, Yuying and Xie, Hujun and Li, Teng and Chen, Guowen}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Curcumin,Zein nanoparticles,Caseinate,Alginate,Stability,Release properties}},
language = {{eng}},
pages = {{9}},
title = {{Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method : physicochemical and release properties}},
url = {{http://doi.org/10.1016/j.foodchem.2021.129686}},
volume = {{355}},
year = {{2021}},
}
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