Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications

Lokesh Pathak, Abhinav Kanwal, Yadvendra Agrawal

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2–6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.

Original languageEnglish
Pages (from-to)6143-6156
Number of pages14
JournalJournal of Food Science and Technology
Volume52
Issue number10
DOIs
Publication statusPublished - 24-10-2015

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Functional Food
Biopolymers
Curcumin
curcumin
biopolymers
nanoparticles
Nanoparticles
functional foods
Lipids
lipids
Antioxidants
antioxidants
Laser-Doppler Flowmetry
electrostatic interactions
Differential Scanning Calorimetry
infrared spectroscopy
light scattering
Fourier Analysis
encapsulation
differential scanning calorimetry

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2–6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.",
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Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications. / Pathak, Lokesh; Kanwal, Abhinav; Agrawal, Yadvendra.

In: Journal of Food Science and Technology, Vol. 52, No. 10, 24.10.2015, p. 6143-6156.

Research output: Contribution to journalArticle

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