title: Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles.
abstract: Biopolymer core-shell nanoparticles were fabricated using a hydrophobic protein (zein) as the core and a hydrophilic polysaccharide (pectin) as the shell. Particles were prepared by coating cationic zein nanoparticles with anionic pectin molecules using electrostatic deposition (pH 4). The core-shell nanoparticles were fortified with curcumin (a hydrophobic bioactive molecule) at a high loading efficiency (>86%). The resulting nanoparticles were spherical, relatively small (diameter ≈ 250 nm), and had a narrow size distribution (polydispersity index ≈ 0.24). The encapsulated curcumin was in an amorphous (rather than crystalline form) as detected by differential scanning calorimetry (DSC). Fourier transform infrared (FTIR) and Raman spectra indicated that the encapsulated curcumin interacted with zein mainly through hydrophobic interactions. The nanoparticles were converted into a powdered form that had good water-dispersibility. These core-shell biopolymer nanoparticles could be useful for incorporating curcumin into functional foods and beverages, as well as dietary supplements and pharmaceutical products.
authors.affiliation: Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China.
authors.forename: Kun
authors.initials: K
authors.lastname: Hu
authors.affiliation: Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China.
authors.forename: Xiaoxia
authors.initials: X
authors.lastname: Huang
authors.affiliation: Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China.
authors.forename: Yongqing
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China.
authors.forename: Xulin
authors.initials: X
authors.lastname: Huang
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Hang
authors.initials: H
authors.lastname: Xiao
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D001704:Biopolymers / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003474:Curcumin / Q000138:chemical synthesis* / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D053758:Nanoparticles / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D015028:Zein / Q000737:chemistry*
chemical_list: D001704:Biopolymers; D010368:Pectins; D015028:Zein; D003474:Curcumin
keywords: Curcumin; Delivery system; Encapsulation; Nanoparticles; Pectin; Zein