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Entrapment of curcumin in isolated soy protein-alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion

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Abstract

In the present study, isolated soy protein/sodium alginate (ISP/SA) nanoparticles were fabricated for the target delivery of curcumin. Response surface method of box-Benken design was used to evaluate the effects of ISP (1.0–4.0% (w/v)), SA (0.03–0.07% (w/v)) and CaCl2 (0.003–0.01% (w/v)) concentration on physicochemical properties of ISP/SA nanoparticles, and selection of optimum nanoparticles. The results showed that the soluble complex of ISP/SA was occurred at pH = 5.8. The optimum concentrations of ISP, SA, and CaCl2 for the creation of ISP/SA nanoparticle were 1.6% (w/v), 0.069% (w/v), and 0.008% (w/v), respectively. The optimum nanoparticle had a stable dispersion with the zeta potential, %EE, %LC and particle size of −46.5 mV, 99.86%, 0.60%, and 120 nm, respectively. Atomic force microscope images confirmed the formation of spherical particles with a smooth surface. In simulated intestinal conditions, 25% release of curcumin from ISP/SA nanoparticles was reported. The kinetics of curcumin release was consistent with the Peppas model, based on the mechanism of erosion and diffusion. Curcumin-loaded ISP/SA nanoparticles had more thermal stability than curcumin-free (p˂0.05).

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All data generated or analyzed during this study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors are thankful to the laboratories of the Research Institute of Food Science and Technology, Mashhad, Iran for their support to conduct the research work.

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Authors and Affiliations

  1. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box, Mashhad, 91895-157.356, Iran

    Saeedeh Shahbazizadeh & Sara Naji-Tabasi

  2. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), PO Box, Mashhad, 91895-157.356, Iran

    Mostafa Shahidi-Noghabi

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  1. Saeedeh Shahbazizadeh
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  2. Sara Naji-Tabasi
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  3. Mostafa Shahidi-Noghabi
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Contributions

SS: Data curation, formal analysis, investigation, methodology, writing— original draft. SNT: conceptualisation, supervision, project administration, review and editing, validation. MSN: supervision, review and editing, conceptualisation, validation. All authors read and approved the final manuscript.

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Correspondence to Sara Naji-Tabasi.

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Shahbazizadeh, S., Naji-Tabasi, S. & Shahidi-Noghabi, M. Entrapment of curcumin in isolated soy protein-alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion. Food Measure 16, 4754–4770 (2022). https://doi.org/10.1007/s11694-022-01562-4

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