A green chemistry approach for nanoencapsulation of bioactive compound – Curcumin
| Autor: | Pooja J. Rao, Hafeeza Khanum |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Green chemistry
Spray dried Antioxidant medicine.medical_treatment Sodium Caseinate 04 agricultural and veterinary sciences 040401 food science Wall material Bioactive compound chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering Curcumin medicine Organic chemistry Particle size Food Science |
| Zdroj: | LWT - Food Science and Technology. 65:695-702 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.08.070 |
| Popis: | It is quite common to use inorganic/organic solvents during the encapsulation of curcumin. Therefore, it is not suitable to realize the food applications of this bioactive compound. In the present work, the objective was to employ a solvent-free green chemistry approach to encapsulate curcumin in nano-form. The milk fat was used as oil medium and the milk protein sodium caseinate as a wall material. Varied concentrations of wall material were systemically studied and the transmission electron microscopic images confirmed the particle size of spray dried powder to be in the range of 40–250 nm. The encapsulation efficiency was calculated to be 91% and loading capacity was 0.9% with respect to 0.99% theoretical loading for the sample having an optimum amount of 5% of wall material. The antioxidant activities of this nanoencapsulated curcumin were found to be higher than its native counterpart. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect