Skip to main content
SpringerLink
Log in

Sodium caseinate and soluble soybean polysaccharide complex as nano-carriers of curcumin

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Protein-based delivery systems can be used to increase the solubility and bioavailability of curcumin (Cur). In the current work, the synergistic effect of sodium caseinate (NaCas) and soluble soybean polysaccharide (SSPS) on improving the water solubility, stability and in vitro accessibility of Cur was investigated. Compared with SSPS, NaCas had a more prominent water solubilizing effect for Cur, at least ten times higher under the same conditions. This solubility increase was attributed to the formation of nanoscale colloidal complexes (~ 100 nm), exhibiting excellent dispersibility. The presence of SSPS did not significantly (p > 0.05) change the zeta potential (− 40 mV) or polydisperse index of the NaCas-based Cur nanocomplexes. However, SSPS significantly improved the environmental stability (pH, ionic strength and temperature) of the nanocomplexes, as well as the biological accessibility of Cur. Due to the good synergistic effect of SSPS and NaCas on the solubilization of Cur, the combination of NaCas/SSPS is expected to be an effective carrier for the preparation of water-soluble Cur nanocomplexes, and opens up the possibility of producing clarified Cur-enriched beverages.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. C. Ban, M. Jo, Y.H. Park, J.H. Kim, Y.J. Choi, Food Chem. 302, 125328 (2019)

    Article  Google Scholar 

  2. A.X. Garg, L. Moist, N. Pannu, S. Tobe, M. Walsh, M. Weir, Can. Med. Assoc. J. 191(15), 428 (2019)

    Article  Google Scholar 

  3. R.N.B. Pahweenvaj, A. El-Magboub, I.S. Haworth, P. Rojsitthisak, Eur. J. Drug Metab. Pharm. 42(3), 341–353 (2017)

    Article  Google Scholar 

  4. D. Kadam, S. Palamthodi, S.S. Lele, Food Chem. 298, 125091 (2019)

    Article  CAS  Google Scholar 

  5. H.M. Aliabadi, A. Mahmud, A.D. Sharifabadi, A. Lavasanifar, J. Control. Release 104(2), 301–311 (2005)

    Article  CAS  Google Scholar 

  6. A. Kunwar, A. Barik, R. Pandey, K.I. Priyadarsini, BBA Gen. Subjects 1760(10), 1513–1520 (2006)

    Article  CAS  Google Scholar 

  7. F. Chen, S. Ou, Z. Chen, C. Tang, J. Agric. Food Chem. 65(8), 1707–1714 (2017)

    Article  CAS  Google Scholar 

  8. K. Pan, Q. Zhong, S.J. Baek, J. Agric. Food Chem. 61(25), 6036–6043 (2013)

    Article  CAS  Google Scholar 

  9. K. Pan, Y. Luo, Y. Gan, S.J. Baek, Q. Zhong, Soft Matter 10(35), 6820–6830 (2014)

    Article  CAS  Google Scholar 

  10. Y.H. Wang, Y. Yuan, X.Q. Yang, J.M. Wang, J. Guo, Y. Lin, J. Food Sci. Technol. 53(7), 2923–2932 (2016)

    Article  CAS  Google Scholar 

  11. S. Tajik, Y. Maghsoudlou, F. Khodaiyan, S.M. Jafari, M. Aalami, Carbohydr. Polym. 97(2), 817–824 (2013)

    Article  CAS  Google Scholar 

  12. M. Akbariazam, M. Ahmadi, N. Javadian, A. Mohammadi Nafchi, Int. J. Biol. Macromol. 89, 369–375 (2016)

    Article  CAS  Google Scholar 

  13. S. Ren, L. Liu, Y. Li, H. Qian, L. Tong, L. Wang, X. Zhou, L. Wang, S. Zhou, LWT Food Sci. Technol. 132, 109927 (2020)

    Article  CAS  Google Scholar 

  14. J. Liu, E. Verespej, M. Alexander, M. Corredig, J. Agric. Food Chem. 55(15), 6270–6278 (2007)

    Article  CAS  Google Scholar 

  15. A. Nakamura, R. Yoshida, H. Maeda, H. Furuta, M. Corredig, J. Agric. Food Chem. 52(17), 5506–5512 (2004)

    Article  CAS  Google Scholar 

  16. X. Xiong, L. Zhao, Y. Chen, Q. Ruan, C. Zhang, Y. Hua, Food Bioprod. Process. 94, 239–247 (2015)

    Article  CAS  Google Scholar 

  17. F.P. Chen, S.Y. Ou, C.H. Tang, J. Agric. Food Chem. 64, 5053–5059 (2016)

    Article  CAS  Google Scholar 

  18. G. Xu, C. Wang, P. Yao, Food Hydrocoll. 71, 108–117 (2017)

    Article  CAS  Google Scholar 

  19. G. Xu, L. Li, X. Bao, P. Yao, Food Biosci. 35, 100569 (2020)

    Article  CAS  Google Scholar 

  20. Y. Wang, X. Yang, J. Wang, J. Guo, Trans. Chin. Soc. Agric. Eng. 31(10), 296–302 (2015)

    Google Scholar 

  21. F. Chen, B. Li, C. Tang, J. Agric. Food Chem. 63(13), 3559–3569 (2015)

    Article  CAS  Google Scholar 

  22. H. Sasaki, Y. Sunagawa, K. Takahashi, A. Imaizumi, H. Fukuda, T. Hashimoto, H. Wada, Y. Katanasaka, H. Kakeya, M. Fujita, Biol. Pharm. Bull. 34(5), 660–665 (2011)

    Article  CAS  Google Scholar 

  23. Y.H. Wang, J.M. Wang, X.Q. Yang, J. Guo, Y. Lin, Food Funct. 6(8), 2636–2645 (2015)

    Article  CAS  Google Scholar 

  24. W. Liu, X.D. Chen, Z. Cheng, C. Selomulya, J. Food Eng. 169, 189–195 (2016)

    Article  CAS  Google Scholar 

  25. T. Nobuhara, K. Matsumiya, Y. Nambu, A. Nakamura, N. Fujii, Y. Matsumura, Food Hydrocoll. 34, 39–45 (2014)

    Article  CAS  Google Scholar 

  26. H. Maeda, A. Nakamura, Handbook of Hydrocolloids (Elsevier, London, 2009), pp. 693–709

    Book  Google Scholar 

  27. Z. Cai, Y. Wei, Y. Guo, A. Ma, H. Zhang, Food Hydrocoll. 108, 106052 (2020)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors acknowledge the support of the Science and Technology Research Project of Henan Province (182102110450, 182102110110), National Natural Science Foundation of China (No. 31701716), Funding Scheme for Young Key Teachers in Colleges and Unviersities of Henan Province (2020GGJS206), and Scientific Research Fund Project of Xuchang University (2019). The authors also thank AiMi Academic Services (www.aimieditor.com) for English language editing and review services.

Author information

Authors and Affiliations

  1. Food and Pharmacy College, Xuchang University, Xuchang, Henan, China

    Yong-Hui Wang, Wei-Yun Guo, Xue-Li Gao, Guang-Hui Li & Sheng-Hua He

  2. Key Laboratory of Biomarker-Based Rapid-Detection Technology for Food Safety of Henan Province, Xuchang, Henan, China

    Yong-Hui Wang, Wei-Yun Guo & Guang-Hui Li

Authors
  1. Yong-Hui Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Wei-Yun Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xue-Li Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Guang-Hui Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sheng-Hua He
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Guang-Hui Li.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, YH., Guo, WY., Gao, XL. et al. Sodium caseinate and soluble soybean polysaccharide complex as nano-carriers of curcumin. Food Measure 15, 478–483 (2021). https://doi.org/10.1007/s11694-020-00644-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00644-5

Keywords

Search

Navigation