Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles

• Published in: Food chemistry 2015-09, Vol.182, p.275-281
• Main Authors: Hu, Kun, Huang, Xiaoxia, Gao, Yongqing, Huang, Xulin, Xiao, Hang, McClements, David Julian
• Format: Article
• Language: English
• Subjects: Biopolymers - chemistry; Calorimetry, Differential Scanning; Curcumin; Curcumin - chemical synthesis; Curcumin - chemistry; Delivery system; Encapsulation; Hydrophobic and Hydrophilic Interactions; Nanoparticles; Nanoparticles - chemistry; Pectin; Pectins - chemistry; Zein; Zein - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.03.009

Core–shell biopolymer nanoparticles were formed by electrostatic deposition of pectin onto zein nanoparticles. Curcumin was encapsulated within the nanoparticles in an amorphous form. [Display omitted] •Core–shell biopolymer nanoparticles were formed by electrostatic deposition.•The nanoparticles consisted of a pectin shell around a zein core.•Curcumin was encapsulated within the nanoparticles.•Curcumin was in an amorphous form with hydrophobic interactions with zein. Biopolymer core–shell nanoparticles were fabricated using a hydrophobic protein (zein) as the core and a hydrophilic polysaccharide (pectin) as the shell. Particles were prepared by coating cationic zein nanoparticles with anionic pectin molecules using electrostatic deposition (pH 4). The core–shell nanoparticles were fortified with curcumin (a hydrophobic bioactive molecule) at a high loading efficiency (>86%). The resulting nanoparticles were spherical, relatively small (diameter≈250nm), and had a narrow size distribution (polydispersity index≈0.24). The encapsulated curcumin was in an amorphous (rather than crystalline form) as detected by differential scanning calorimetry (DSC). Fourier transform infrared (FTIR) and Raman spectra indicated that the encapsulated curcumin interacted with zein mainly through hydrophobic interactions. The nanoparticles were converted into a powdered form that had good water-dispersibility. These core–shell biopolymer nanoparticles could be useful for incorporating curcumin into functional foods and beverages, as well as dietary supplements and pharmaceutical products.