Lignin nanoparticle as a vehicle to load, release, and improve the stability and antioxidant activity of curcumin: Comparison between dropping and pouring regimes
Curcumin (Cur) was loaded in lignin nanoparticles (LNP) via an antisolvent method by pouring (P-) and dropping (D-) regimes, respectively, and Cur-loaded LNP (Cur/LNP) were comparatively characterized. The results indicated that P-Cur/LNP (62–92 nm) was much smaller than D-Cur/LNP (134–139 nm). For...
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Veröffentlicht in: | Food chemistry 2024-12, Vol.460 (Pt 1), p.140513, Article 140513 |
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Zusammenfassung: | Curcumin (Cur) was loaded in lignin nanoparticles (LNP) via an antisolvent method by pouring (P-) and dropping (D-) regimes, respectively, and Cur-loaded LNP (Cur/LNP) were comparatively characterized. The results indicated that P-Cur/LNP (62–92 nm) was much smaller than D-Cur/LNP (134–139 nm). For both regimes, their maximum loading efficiencies were comparable (91 ± 3%), while dropping regime (236.2 mg/g) demonstrated a higher loading capacity than pouring regime (174.6 mg/g). In both regimes, Cur was loaded in an amorphous form via the hydrophobic, hydrogen-bonding, and π-π interactions with lignin matrix and it demonstrated a controlled release in in vitro digestion test. In comparison, Cur in D-Cur/LNP showed higher stabilities against photodegradation, thermal treatment, and 30-d storage than that in P-Cur/LNP, while P-Cur/LNP concluded a higher antioxidant activity than D-Cur/LNP. The present findings attested that LNP was a valuable tool to stabilize and controlled release of lipophilic phytochemicals as well as improve their bioactivities.
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•Curcumin was loaded into lignin nanoparticles (LNP) by two antisolvent methods.•The dropping regime could load more curcumin into LNP than the pouring regime.•Curcumin-loaded LNP exhibited enhanced photochemical, thermal, and storage stability.•LNP and curcumin showed synergetic antioxidant activity in composite nanoparticles.•Curcumin-loaded LNP presented a slow and sustained release profile. |
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ISSN: | 0308-8146 1873-7072 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.140513 |