{"title":"pH变化对胶束酪蛋白浓缩物理化和形态性质的影响及其在姜黄素纳米胶囊化中的应用","authors":"Ankita Hooda, Bimlesh Mann, Rajan Sharma, Abhishek Dutt Tripathi, Aparna Agarwal","doi":"10.1111/1471-0307.13162","DOIUrl":null,"url":null,"abstract":"<p>Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate and hence has vast potential to be utilised for delivery of bio actives and therapeutics efficiently. The pH variation studies of MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so designed had encapsulation efficiency of 95.80 ± 0.14% for curcumin. The <i>in vitro</i> digestions model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase from nanocapsules. This indicates increased bioavailability of curcumin, without getting degraded. Global demand for functional food is increasing, and nanoencapsulation using native CN micelles could help in achieving differentiation and enhancing value of foods.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin\",\"authors\":\"Ankita Hooda, Bimlesh Mann, Rajan Sharma, Abhishek Dutt Tripathi, Aparna Agarwal\",\"doi\":\"10.1111/1471-0307.13162\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate and hence has vast potential to be utilised for delivery of bio actives and therapeutics efficiently. The pH variation studies of MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so designed had encapsulation efficiency of 95.80 ± 0.14% for curcumin. The <i>in vitro</i> digestions model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase from nanocapsules. This indicates increased bioavailability of curcumin, without getting degraded. Global demand for functional food is increasing, and nanoencapsulation using native CN micelles could help in achieving differentiation and enhancing value of foods.</p>\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":\"78 1\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-02-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13162\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13162","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin
Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate and hence has vast potential to be utilised for delivery of bio actives and therapeutics efficiently. The pH variation studies of MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so designed had encapsulation efficiency of 95.80 ± 0.14% for curcumin. The in vitro digestions model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase from nanocapsules. This indicates increased bioavailability of curcumin, without getting degraded. Global demand for functional food is increasing, and nanoencapsulation using native CN micelles could help in achieving differentiation and enhancing value of foods.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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