1. Curcumin encapsulation and protection based on lysozyme nanoparticles
- Author
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Wang Luyuan, Zhou Jie, Cui Jilai, Wang Ningze, Junxiang Jing, and Lu Huang
- Subjects
DPPH ,Radical ,Nanoparticle ,lcsh:TX341-641 ,02 engineering and technology ,010402 general chemistry ,01 natural sciences ,chemistry.chemical_compound ,Dynamic light scattering ,curcumin ,Fourier transform infrared spectroscopy ,Solubility ,nanoparticles ,lysozyme ,solubilization ,protection ,Original Research ,021001 nanoscience & nanotechnology ,0104 chemical sciences ,chemistry ,Curcumin ,Lysozyme ,0210 nano-technology ,lcsh:Nutrition. Foods and food supply ,Food Science ,Nuclear chemistry - Abstract
Curcumin possesses antioxidant, anti‐inflammatory, and other properties. However, this compound exhibits low bioavailability because of its poor solubility and stability. In this paper, lysozyme nanoparticles were fabricated through solvent evaporation, and then, the solubilization and protection capability of curcumin were investigated. Lysozyme nanoparticles were characterized by dynamic light scattering technique, atomic force microscopy, transmission electron microscopy, and Fourier transform infrared spectroscopy. The load capacity and stability in thermal environment were further explored. Results showed that the lysozyme nanoparticle displayed a spherical structure (127.9 ± 2.12 nm) with favorable distribution. The solubility of curcumin can increase to 22 μg/mL. After encapsulation by lysozyme nanoparticles, the retentive curcumin can reach up to 67.9% and 30.25% at 25°C and 50°C, respectively, significantly higher than that of free curcumin. Meanwhile, experiments on DPPH free radicals indicated the curcumin loaded by lysozyme nanoparticle possessed higher free radical scavenging activity than that of free curcumin with same treatments. The results confirmed that lysozyme nanoparticles exhibit potential applications in solubilizing and protecting the environment‐sensitive hydrophobic functional components.
- Published
- 2019