Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate

Journal of Agricultural and Food Chemistry
Shuangshuang HuangQixin Zhong

Abstract

To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.

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Citations

Oct 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ying BaiHang Qi
Sep 30, 2020·Journal of Agricultural and Food Chemistry·Shuangshuang HuangWeinong Zhang
Oct 1, 2021·Journal of Microencapsulation·Shourya TripathiAwesh K Yadav
Nov 11, 2021·Journal of the Science of Food and Agriculture·Li ZhaoAbdur Rehman

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