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首页> 外文期刊>Coatings >Encapsulation of Curcumin in Persian Gum Nanoparticles: An Assessment of Physicochemical, Sensory, and Nutritional Properties
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Encapsulation of Curcumin in Persian Gum Nanoparticles: An Assessment of Physicochemical, Sensory, and Nutritional Properties

机译：在波斯胶中染色姜黄素纳米粒子：物理化学，感官和营养特性的评估

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摘要

Curcumin is the hydrophobic yellow pigment in turmeric with considerable health-promoting effects. However, its low water solubility and stability limit its application. In the current study, curcumin within Persian gum (PG) nanoparticles at 0.5%, 1%, and 1.5% PG concentrations were encapsulated. The size of the nanoparticles was in the range of 326.0–397.4 nm. Based on the TEM images of curcumin-loaded nanoparticles, all samples had a spherical shape and existed in a particular form without aggregation. Encapsulation efficiency was in the range of 86.0–94.0%. Increasing PG concentration enhanced the encapsulation efficiency of curcumin. PG nanoparticles provided good protection on curcumin against light, hydrogen peroxide, and acidic pH. The lowest stability was related to free curcumin, and the highest was related to PG nanoparticles at 1.5% concentration. Curcumin-loaded nanoparticles at 1.5% concentration were added to kefir at 1%, 2%, and 3% concentrations. No significant differences were observed between acidity, pH, apparent viscosity, and consistency index of fortified and unfortified kefir samples. All kefir samples showed non-Newtonian behavior. Feeding rats with fortified kefir samples caused a lower level of low-density lipoprotein (LDL), total cholesterol (TC), and triglycerides (TG) compared to feeding with a standard diet.
机译：姜黄素是姜黄的疏水黄色颜料，具有相当大的健康促进效果。然而，其低水溶性和稳定性限制了其应用。在目前的研究中，将姜黄素胶（PG）纳米颗粒在0.5％，1％和1.5％PG浓度下包封。纳米颗粒的尺寸在326.0-397.4nm的范围内。基于姜黄素负载纳米颗粒的TEM图像，所有样品均具有球形形状，并以特定形式存在而不具有聚集。封装效率在86.0-94.0％的范围内。增加PG浓度提高了姜黄素的包封效率。 PG纳米颗粒在姜黄素上为光，过氧化氢和酸性pH提供了良好的保护。最低稳定性与游离姜黄素有关，最高与PG纳米颗粒的浓度为1.5％。将姜黄素负载纳米颗粒为1.5％浓度，加入到kefir中以1％，2％和3％浓度加入。酸度，pH，表观粘度和强化和不满意的Kefir样品的一致性指数之间没有观察到显着差异。所有Kefir样本都显示出非牛顿行为。与饲喂标准饮食的喂养相比，具有强化kefir样品的喂养大鼠导致低密度脂蛋白（LDL），总胆固醇（TC）和甘油三酯（TG）的较低水平。

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