Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof.

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

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Abstract

t Curcumin, bioactive from turmeric Curcuma longa, has been known for its therapeutic properties. How�ever, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The study aims to encapsulate curcumin in a nanometer size range by solubilizing in lipid (milk fat) and using milk protein as a water-soluble carrier. The lipid:curcumin ratio (1:0.05, 1:0.1, 1:0.2, 1.5:0.1, 1.5:0.2, 2.0:0.1 and 2:0.2% (w/w)) pro�duced nanoemulsion with droplets sizes 30–200 nm. The sample containing lipid: curcumin, as 1.0:0.05 resulted in an encapsulation efciency of 92.6%, and its binding interac�tion with the carrier, was KD =4.7 µM. A high solubility of curcumin in milk fat and digestion during in vitro lipolysis increased its bioaccessibility. A simulated gastro-intestinal in vitro studies showed that cumulative release percentage of nanoencapsulated curcumin was 60% at pH 7.4 compared to 0.8% of native curcumin. The anti-microbial property of nanoencapsulated curcumin was more potent than native curcumin against food pathogenic organisms such as S. aureus, B. cereus, E. coli, B. subtilis, P. aeruginosa, P. aer�uginosa, C. violaceum.

Item Type:	Article
Uncontrolled Keywords:	Nanoencapsulation · Milk-fat solubilized curcumin · Binding interaction · In-vitro bioaccessibility · Anti-microbial activity
Subjects:	600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plant Cell Biotechnology Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 10:59
Last Modified:	24 May 2023 10:59
URI:	http://ir.cftri.res.in/id/eprint/16458

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