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Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin

文献类型： 外文期刊

作者： Fu, Lijuan 1 ; Tan, Suo 1 ; Si, Ruiru 1 ; Qiang, Yueyue 1 ; Wei, Hang 1 ; Huang, Biao 1 ; Shi, Mengzhu 1 ; Fang, Ling 1 ; Fu, Jianwei 1 ; Zeng, Shaoxiao 2 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Qual Stand & Testing Technol Agro Prod, Fujian Key Lab Agro Prod Qual & Safety, Fuzhou 350003, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

3.Fujian Acad Agr Sci, Inst Qual Stand & Testing Technol Agro Prod, Fujian Key Lab Agro Prod Qual & Safety, 247 Wusi Rd, Fuzhou 350003, Fujian, Peoples R China

关键词： Curcumin; Soy protein isolate; Pectin; Nanocomplexes; Antioxidant activity

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2023 年 6 卷

页码：

收录情况： SCI

摘要： Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for the first time and its characterization, bioavailability and antioxidant activity were discussed. The optimal encapsulation process of SPI-Cur-PE was as follow: the addition amount of PE was 4 mg, Cur was 0.6 mg and at pH of 7. It was observed by SEM that SPI-Cur-PE were partially aggregated. The average particle size of SPI-Cur-PE was 210.1 nm and the zeta potential was-31.99 mV. Through XRD, FT-IR and DSC analysis, the SPI-Cur-PE was formed through hydrophobic interaction and electrostatic interaction. The SPI-Cur-PE released more slowly in simulated gastrointestinal treatment and displayed higher photostability and thermal stability. SPI-Cur-PE, SPI-Cur and free Cur had scavenging activities for 2,2 & PRIME;-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals.

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