Impact of alginate block type on the structure and physicochemical properties of curcumin-loaded complex biopolymer nanoparticles. (1st June 2022)

• Record Type: Journal Article
• Authors: Li, Zhenpeng; Fu, Yuying; McClements, David Julian; Li, Teng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 162(2022)
• Publication Date: 2022-06-01
• Subjects: Curcumin -- Sodium alginate blocks -- Physicochemical -- Microstructure -- Stability; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113435
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, core-shell complex biopolymer nanoparticles loaded with curcumin were fabricated using a simple pH-driven method. An aqueous solution containing curcumin, zein, sodium caseinate, and sodium alginate was prepared under a strongly alkaline condition (pH 12) and then acidified (pH 4). This led to the formation of curcumin-loaded complex biopolymer nanoparticles with a hydrophobic core (zein) surrounded by a hydrophilic shell (caseinate-alginate). The nanoparticles formed from β-d -mannuronic acid residues blocks (MM-blocks) had the smallest hydrodynamic diameter (202 nm), highest encapsulation efficiency (98 g/100 g), and best water-dispersibility. Transmission electron microscopy showed that the complex biopolymer nanoparticles had a core-shell structure. Fluorescence and FTIR spectroscopy were used to provide insights into the nature of the molecular hydrogen bonding and electrostatic interactions within the complex biopolymer nanoparticles. Overall, the curcumin-loaded complex biopolymer nanoparticles fabricated from MM-blocks had the best long-term storage and salt stability. These results may be useful for creating colloidal delivery systems that enhance the dispersibility, stability, and bioactivity of hydrophobic nutraceuticals. Highlights: Curcumin-loaded complex nanoparticles coated by alginate blocks were fabricated. β-d -mannuronic acid (M) residues blocks led to the greatest encapsulation efficiency of curcumin. Coating the nanoparticles with MM-blocks gave the best storage- and salt-stability. The effects of the alginate block type on the shape of nanoparticles were studied. The interactions of the nanoparticles related to the alginate block type were studied.