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- Title
Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils.
- Authors
Mohammadian, Mehdi; Salami, Maryam; Alavi, Farhad; Momen, Shima; Emam-Djomeh, Zahra; Moosavi-Movahedi, Ali Akbar
- Abstract
In this research, gum Arabic (GA) and whey protein nanofibrils (WPN) were employed for the encapsulation of curcumin as a bioactive compound with low water solubility through the complex coacervation method. The optimum conditions for the formation of complex coacervates were found at WPN/GA weight ratio of 1:1 and pH value of 3.0. The resulting complexes showed a high ability for loading of curcumin as a bioactive cargo. Fluorescence spectroscopy showed that the curcumin was loaded in the hydrophobic core of WPN/GA coacervates. The characteristics of curcumin-loaded coacervates were also evaluated by XRD and FT-IR analysis. The curcumin-loaded complex coacervates dispersions showed a shear thinning behavior. They also showed a good surface activity which makes them excellent candidates to fabricate new functional food emulsions and beverages. The results indicated that the antioxidant activity and photo-stability of curcumin were significantly improved by encapsulation into WPN/GA complexes. A sustained-release profile also was investigated for curcumin from WPN/GA complexes in the simulated gastrointestinal conditions. This study suggested that the WPN/GA electrostatic-driven complexes can be used as efficient carriers for curcumin delivery.
- Subjects
GUM arabic; WHEY proteins; FOOD emulsions; FLUORESCENCE spectroscopy; CURCUMIN; FUNCTIONAL foods
- Publication
Food Biophysics, 2019, Vol 14, Issue 4, p425
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-019-09591-1