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Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof

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Abstract

Curcumin, bioactive from turmeric Curcuma longa, has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The study aims to encapsulate curcumin in a nanometer size range by solubilizing in lipid (milk fat) and using milk protein as a water-soluble carrier. The lipid:curcumin ratio (1:0.05, 1:0.1, 1:0.2, 1.5:0.1, 1.5:0.2, 2.0:0.1 and 2:0.2% (w/w)) produced nanoemulsion with droplets sizes 30–200 nm. The sample containing lipid: curcumin, as 1.0:0.05 resulted in an encapsulation efficiency of 92.6%, and its binding interaction with the carrier, was KD = 4.7 µM. A high solubility of curcumin in milk fat and digestion during in vitro lipolysis increased its bioaccessibility. A simulated gastro-intestinal in vitro studies showed that cumulative release percentage of nanoencapsulated curcumin was 60% at pH 7.4 compared to 0.8% of native curcumin. The anti-microbial property of nanoencapsulated curcumin was more potent than native curcumin against food pathogenic organisms such as S. aureus, B. cereus, E. coli, B. subtilis, P. aeruginosa, P. aeruginosa, C. violaceum.

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Data availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

GRAS:

Generally regarded as safe

SCT:

Short-chain triglycerides

MCT:

Medium-chain triglycerides

LCT:

Long-chain triglycerides

NCP:

Nanoencapsulated curcumin powder

NaCas:

Sodium caseinate

BCA:

Bicinchoninic acid

EE:

Encapsulation efficiency

g:

Gram

PBS:

Phosphate-buffered saline

ABTS:

2,2’-Azino-bis(3-ethylbenzothiazoline-6- sulphonic acid)

CFU:

Colony forming units

SEM:

Scanning electron microscopy

FTIR:

Fourier transform infrared

MST:

Microscale thrmophoresis

UV:

Ultra violet

Vis:

Visible

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Acknowledgements

The authors are grateful to Director, CSIR-CFTRI, Mysuru, for his permission to accomplish and publish this work. The authors are also thankful to the Head & staff, PPS&FT, CSIR-CFTRI, Mysuru, and CIFS facility at CFTRI, Mysuru for their support. The financial assistance for the research work from the Science & Engineering Research Board (SERB-DST), the Government of India, New Delhi (EMR/2016/005112) is appreciated. PJR is thankful to Saji, Nanotemper Technologies for performing MST studies.

Funding

Science & Engineering Research Board (SERB-DST), Government of India, New Delhi (EMR/2016/005112).

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Authors and Affiliations

  1. Plant Products, Spices and Flavour Sciences Department, Council of Scientific and Industrial Research–Central Food Technological Research Institute, Mysuru, 570020, India

    Pooja J. Rao, Hafeeza Khanum & Pushpa S. Murthy

  2. Plant Cell Bio-Technology, Central Food Technological Research Institute, Mysuru, 570020, India

    S. V. Shreelakshmi & Maria Sheeba Nazareth

Authors
  1. Pooja J. Rao
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  2. Hafeeza Khanum
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  3. Pushpa S. Murthy
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  4. S. V. Shreelakshmi
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  5. Maria Sheeba Nazareth
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Contributions

PJR- C'onceptualization, methodology, writing- reviewing, editing and revision, HK- Analysis, PSM- Microbiological studies, data curation, SSV, MSN- Experimentation work.

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Correspondence to Pooja J. Rao.

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The research work of this manuscript does not involve animal related studies. Therefore, approval of animal ethics committee is not required. Moreover, the authors have complied with ‘‘work ethics’’ during the manuscript preparation and submission.

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Rao, P.J., Khanum, H., Murthy, P.S. et al. Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. J Food Sci Technol 60, 1376–1388 (2023). https://doi.org/10.1007/s13197-023-05684-5

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  • DOI: https://doi.org/10.1007/s13197-023-05684-5

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