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Fabrication and characterization of octenyl succinic anhydride modified pullulan micelles for encapsulating curcumin
- Source :
- Journal of the Science of Food and Agriculture. 102:2874-2884
- Publication Year :
- 2021
- Publisher :
- Wiley, 2021.
-
Abstract
- BACKGROUND Curcumin has become increasingly popular in functional foods and beverages field as a result of its high biological activity. Nevertheless, the application of curcumin is usually limited by its poor water solubility, low absorption, rapid metabolism and instability. Accordingly, the development of an appropriate wall material is crucial for its effective use. In the present study, curcumin-octenyl succinic anhydride modified pullulan (Cur-OSAP) micelles were successfully prepared by an anti-solvent co-precipitation method. RESULTS Octenyl succinic anhydride modified pullulan (OSAP) micelles exhibited the highest encapsulation efficiency (57.31%) and loading capacity (5.73%) of curcumin when the mass ratio of OSAP to curcumin was 10:1 and the degree of substitution of OSAP was 0.0469, at which point Cur-OSAP micelles formed via hydrogen binding and hydrophobic interactions, as confirmed by Fourier transform infrared and fluorescence techniques. The transmission electron microscopy results showed that the Cur-OSAP micelles were roughly spherical in shape with diameters in the approximate range 30-60 nm. CONCLUSION The encapsulation of OSAP greatly improved photostability and sustained release properties of curcumin in Cur-OSAP micelles. These findings suggest that OSAP can be used as a carrier to encapsulate and protect hydrophobic food ingredients. © 2021 Society of Chemical Industry.
- Subjects :
- Succinic Anhydrides
Curcumin
Nutrition and Dietetics
Aqueous solution
Succinic anhydride
Pullulan
Micelle
Hydrophobic effect
chemistry.chemical_compound
chemistry
Chemical engineering
Transmission electron microscopy
Particle Size
Absorption (chemistry)
Glucans
Agronomy and Crop Science
Micelles
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10970010 and 00225142
- Volume :
- 102
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi.dedup.....b967ce163d05e96dbc6e46c96be7d930