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Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils

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Abstract

In this research, gum Arabic (GA) and whey protein nanofibrils (WPN) were employed for the encapsulation of curcumin as a bioactive compound with low water solubility through the complex coacervation method. The optimum conditions for the formation of complex coacervates were found at WPN/GA weight ratio of 1:1 and pH value of 3.0. The resulting complexes showed a high ability for loading of curcumin as a bioactive cargo. Fluorescence spectroscopy showed that the curcumin was loaded in the hydrophobic core of WPN/GA coacervates. The characteristics of curcumin-loaded coacervates were also evaluated by XRD and FT-IR analysis. The curcumin-loaded complex coacervates dispersions showed a shear thinning behavior. They also showed a good surface activity which makes them excellent candidates to fabricate new functional food emulsions and beverages. The results indicated that the antioxidant activity and photo-stability of curcumin were significantly improved by encapsulation into WPN/GA complexes. A sustained-release profile also was investigated for curcumin from WPN/GA complexes in the simulated gastrointestinal conditions. This study suggested that the WPN/GA electrostatic-driven complexes can be used as efficient carriers for curcumin delivery.

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Acknowledgements

The support from University of Tehran is gratefully acknowledged.

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Authors and Affiliations

  1. Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

    Mehdi Mohammadian, Maryam Salami, Farhad Alavi, Shima Momen & Zahra Emam-Djomeh

  2. Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran

    Ali Akbar Moosavi-Movahedi

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  1. Mehdi Mohammadian
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  2. Maryam Salami
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  3. Farhad Alavi
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  4. Shima Momen
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  5. Zahra Emam-Djomeh
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  6. Ali Akbar Moosavi-Movahedi
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Correspondence to Maryam Salami.

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Mohammadian, M., Salami, M., Alavi, F. et al. Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils. Food Biophysics 14, 425–436 (2019). https://doi.org/10.1007/s11483-019-09591-1

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  • DOI: https://doi.org/10.1007/s11483-019-09591-1

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