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Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles

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Abstract

The aims of this work were to construct corn protein hydrolysate (CPH)-based curcumin nanoparticles (Cur NPs) and to compare the colloidal stability, bioaccessibility and antioxidant activity of the Cur NPs stabilized CPH and sodium caseinate (NaCas) respectively. The results indicated that Cur solubility could be considerably improved after the Cur NPs fabrication. The spectroscopy results demonstrated that the solubilization of Cur should be attributed to its complexation with CPH or NaCas. The Cur NPs exhibited good colloidal stability after 1 week’s storage but showed smaller (40 nm) size in CPH than in NaCas (100 nm). After lyophilization, the Cur NPs powders showed good rehydration properties and chemical stability, and compared with NaCas, the size of Cur NPs stabilized by CPH was still smaller. Additionally, the Cur NPs exhibited higher chemical stability against the temperature compared with free Cur, and the CPH could protect Cur from degradation more efficiently. Comparing with NaCas, the Cur NPs stabilized by CPH exhibited better bioaccessibility and antioxidant activity. This study demonstrated that CPH may be better than NaCas in Cur NPs fabrication and it opens up the possibility of using hydrophobic protein hydrolysate to construct the NPs delivery system.

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Acknowledgments

This research was supported by grants from the Chinese National Natural Science Foundation (Serial Numbers: 31130042 and 31371744), the Special Fund for Agro-scientific Research in the Public Interest (Grant No. 201303071), and the Science and Technology Program of Guangdong Province (No. 2013B020311007).

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Authors and Affiliations

  1. Department of Food Science and Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China

    Yong-Hui Wang, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo & Yuan Lin

  2. School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006, China

    Yang Yuan

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  1. Yong-Hui Wang
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  2. Yang Yuan
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  3. Xiao-Quan Yang
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  4. Jin-Mei Wang
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  5. Jian Guo
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  6. Yuan Lin
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Correspondence to Xiao-Quan Yang.

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Wang, YH., Yuan, Y., Yang, XQ. et al. Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles. J Food Sci Technol 53, 2923–2932 (2016). https://doi.org/10.1007/s13197-016-2257-1

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  • DOI: https://doi.org/10.1007/s13197-016-2257-1

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