title: Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles.
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.
authors.affiliation: 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.
authors.forename: Yong-Hui
authors.initials: YH
authors.lastname: Wang
authors.affiliation: School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006 China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Yuan
authors.affiliation: 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.
authors.forename: Xiao-Quan
authors.initials: XQ
authors.lastname: Yang
authors.affiliation: 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.
authors.forename: Jin-Mei
authors.initials: JM
authors.lastname: Wang
authors.affiliation: 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.
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.affiliation: 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.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Lin
keywords: Antioxidant activity; Bioaccessibility; Corn protein hydrolysate; Curcumin; Nanoparticles