Emulsion electrospraying and spray drying of whey protein nano and microparticles with curcumin

IF 4.6 Q1 CHEMISTRY, APPLIED
L. Mahalakshmi, P. Choudhary, J.A. Moses, C. Anandharamakrishnan
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引用次数: 2

Abstract

This study describes the potential of nanoencapsulation of curcumin using the oil-in-water emulsion electrospraying technique. Whey protein was used as wall material, coconut oil was substituted as carrier material for curcumin and the emulsion was prepared at 1:200 and 1:500 core-to-wall (curcumin: whey protein) ratios through high-speed homogenization. Encapsulated micro and nanoparticles were produced by spray drying and electrospraying techniques, respectively, and the influence of both encapsulation processes and core-to-wall ratios on the physicochemical and functional stability of encapsulated curcumin was studied. At the 1:500 core-to-wall ratio, the resulting electrosprayed particles showed a smooth spherical shape with size in the nanoscale range (∼371 nm). Electrosprayed particles with a 1:500 core-to-wall ratio exhibited higher encapsulation efficiency with ∼88% retention of curcumin, around 1.08-fold higher than spray dried particles. Fourier transform infrared spectroscopy study explained the interactions of whey protein with coconut oil containing curcumin through hydrogen bonding and hydrophobic interactions. Interactions had a positive impact on the stability of encapsulated curcumin during simulated gastric and intestinal conditions. Solubility of the curcumin was enhanced in all encapsulated particles as observed through dissolution studies; in particular, electrosprayed particles showed higher dissolution behavior as compared to spray dried particles. Electrosprayed curcumin nanoparticles with a 1:500 core-to-wall ratio showed significant protection against degradation of curcumin under simulated gastric and intestinal conditions and had higher bioaccessibility (∼83%) than other formulations. Thus, the proposed study explains a promising strategy for the production of nanoencapsulated particles with enhanced stability of curcumin, and the results of this work can be extended to functional food applications.

乳清蛋白纳米颗粒和微颗粒的姜黄素乳液电喷雾和喷雾干燥
本研究描述了利用水包油乳液电喷涂技术对姜黄素进行纳米包封的潜力。以乳清蛋白为壁材,以椰子油代替姜黄素为载体,以1:200和1:500的核壁比(姜黄素:乳清蛋白)高速均质制备乳浊液。采用喷雾干燥和电喷雾技术分别制备了微胶囊和纳米颗粒,并研究了包封工艺和芯壁比对包封姜黄素的理化性质和功能稳定性的影响。在1:500的芯壁比下,得到的电喷涂颗粒呈光滑的球形,尺寸在纳米级范围内(~ 371 nm)。电喷颗粒的芯壁比为1:500,具有更高的包封效率,姜黄素保留率约为88%,比喷雾干燥颗粒高1.08倍。傅里叶变换红外光谱研究通过氢键和疏水相互作用解释了乳清蛋白与含姜黄素的椰子油之间的相互作用。在模拟胃和肠道条件下,相互作用对胶囊化姜黄素的稳定性有积极影响。通过溶解研究发现,姜黄素在所有包封颗粒中的溶解度都得到了提高;特别是,与喷雾干燥颗粒相比,电喷雾颗粒表现出更高的溶解行为。电喷姜黄素纳米颗粒的核壁比为1:500,在模拟胃和肠道条件下显示出对姜黄素降解的显著保护作用,并且比其他配方具有更高的生物可及性(约83%)。因此,本研究为生产具有增强姜黄素稳定性的纳米胶囊颗粒提供了一种有希望的策略,并且本工作的结果可以扩展到功能食品应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
4.50
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