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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #327654
Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Glycosylated a-lactalbumin-based nanocomplex for curcumin: physicochemical stability and DPPH-scavenging activity

Author
item YI, JIANG - Shenzhen University
item FAN, YUTING - Jiangnan University
item Zhang, Yuzhu
item WEN, ZHEN - Shenzhen University
item ZHAO, LIQING - Shenzhen University

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/29/2016
Publication Date: 5/30/2016
Citation: Yi, J., Fan, Y., Zhang, Y., Wen, Z., Zhao, L. 2016. Glycosylated a-lactalbumin-based nanocomplex for curcumin: physicochemical stability and DPPH-scavenging activity. Food Hydrocolloids Journal. 61:369-377.

Interpretive Summary: Curcumin is lipophilic bioactive polyphenols isolated from turmeric (Curcuma longa), a plant of the ginger family. It is commonly used as a spice with a golden-yellow color. Its potential to improve human health due to its antioxidative, anticarcinogenic, antiviral, and anti-inflammatory activities has been reported by many scientists. However, delivery of curcumin by dietary supplements is restricted by the low solubility of curcumin in aqueous solutions, high instability especially at neutral and mild alkaline pH, and poor bioavailability. This study showed that nanoencapsulation by conjugates of alpha-lactalbumin and dextran glycosylation could improve the stability and the antioxidant activity of curcumin.

Technical Abstract: Low stability at high salt concentrations, iso-electric point, and high temperature restricted the application of proteins as stabilizers in nutraceutical encapsulation. Protein-polysaccharide conjugates made with Maillard reaction may be better alternatives. In this study, the characteristics of curcumin nanocomplexes prepared with both a-lactalbumin (aLA) and aLA-dextran conjugates as well as the effects of encapsulations on the physicochemical stability and the antioxidant activity of curcumin were evaluated. Curcumin aqueous dispersity was boosted with nanoencapsulation. The sizes of nanoparticles coated with aLA and aLA-dextran conjugates were 63.5±1.2 and 68.1±2.9, respectively. The Encapsulation efficiency (EE) and loading amount (LA) were not influenced with glycosylation. Stability under environmental stresses has significantly improved with aLA-dextran conjugates, compared to aLA. The oxidative stability of curcumin was also remarkably increased, especially with aLA-dextran conjugates at 95 °C. Curcumin coated in aLA and aLA-dextran conjugates had higher DPPH-scavenging activity, compared to free curcumin. aLA-dextran conjugates based nanocarrier may be an excellent delivery system for curcumin to expand the application in a wide range of food products