Effect of nanoemulsion-loaded hybrid biopolymeric hydrogel beads on the release kinetics, antioxidant potential and antibacterial activity of encapsulated curcumin. (15th May 2022)

• Record Type: Journal Article
• Authors: Kour, Pawandeep; Afzal, Saima; Gani, Adil; Zargar, Mohammed Iqbal; Nabi Tak, Umar; Rashid, Showkat; Dar, Aijaz Ahmad
• Is Part Of: Food chemistry. Volume 376(2022)
• Publication Date: 2022-05-15
• Subjects: Hybrid hydrogel -- Nanoemulsion -- Curcumin -- Simulated gastric fluid -- Simulated intestinal fluid -- Antioxidant potential -- Antibacterial activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131925
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Curcumin-loaded nanoemulsion encapsulated in hybrid hydrogels were fabricated. Release of curcumin is faster in SGF than in SIF at 37 °C temperature. Complexation of curcumin with Ca 2+ ions in hydrogel network plays important role in release. Fickian diffusion is predominant mechanism for release from hybrid hydrogel beads. RSA and antibacterial activity of released curcumin depend on medium and strain. Abstract: Nanoemulsion encapsulated in the hydrogel beads are important entrants for loading hydrophobic active ingredients for enhancing their bioavailability and biological activities relevant in the pharmaceutical, food and cosmetic industries. Herein, we report the formulation of curcumin-loaded nanoemulsion encapsulated in ionotropic hybrid hydrogel beads of alginate, chitosan, gelatin and polyethylene oxide for effective delivery of curcumin. The release behaviour in simulated gastric and intestinal fluids (SGF and SIF) at 37 °C showed faster release in SGF which could be explained on the basis of mesh size, the extent of hydration and the complexation of the curcumin with the Ca 2+ ions present within the hydrogel network. The free radical scavenging and antibacterial activities of the released curcumin in SGF were significantly greater than in SIF. This study shows promises of such hybrid systems, ignored so far, for proper encapsulation, protection and delivery of curcumin for the development of functional foods and pharmaceutics. The high structural stability of these nanoemulsion carriers and their effective delivery of curcumin provide a novel and tailored formulation out of existing polymers with plethora of advantages for oral drug delivery. Moreover, this study opens new door for different possibilities to improve the physicochemical characteristics and delivery of bioactive molecules like curcumin.