Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

Jinglei Li; In Cheon Hwang; Xiguang Chen; Hyun Jin Park

doi:10.1016/j.foodhyd.2016.03.016

Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

Jinglei Li, In Cheon Hwang, Xiguang Chen, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

143 Citations (Scopus)

Abstract

Nano-emulsion (NE) composed of MCT oil, Tween 80 and lecithin was fabricated by ultrasonication method to encapsulate curcumin. Loading ability and efficiency of curcumin were 0.548 mg/mL and 95.10% respectively which indicated its water dispersibility was increased by 1400 fold. Chitosan with low, middle and high molecular weight (3 kDa, 30 kDa and 190-310 kDa respectively) was applied for coating the prepared NE. After chitosan coating, zeta potential value of NE was changed from negative to positive. At the same time, chitosan coating prevented NE phase separation in ionic strength test and inhibited degradation of curcumin during thermal and UV irradiation treatment. Using pH-stat method, it was found that middle and high molecular weight chitosan coating may interfere with lipolysis of NE during the in vitro digestion which also slightly decreased curcumin bio-accessibility. Therefore, NE coated with chitosan is a promising delivery system to promote the applications of curcumin in functional food and beverage system.

Original language	English
Pages (from-to)	138-147
Number of pages	10
Journal	Food Hydrocolloids
Volume	60
DOIs	https://doi.org/10.1016/j.foodhyd.2016.03.016
Publication status	Published - 2016 Oct 1

Keywords

Chitosan
Curcumin
In vitro digestibility
Molecular weight
Nano-emulsion
Stability

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2016.03.016

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title = "Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility",

abstract = "Nano-emulsion (NE) composed of MCT oil, Tween 80 and lecithin was fabricated by ultrasonication method to encapsulate curcumin. Loading ability and efficiency of curcumin were 0.548 mg/mL and 95.10% respectively which indicated its water dispersibility was increased by 1400 fold. Chitosan with low, middle and high molecular weight (3 kDa, 30 kDa and 190-310 kDa respectively) was applied for coating the prepared NE. After chitosan coating, zeta potential value of NE was changed from negative to positive. At the same time, chitosan coating prevented NE phase separation in ionic strength test and inhibited degradation of curcumin during thermal and UV irradiation treatment. Using pH-stat method, it was found that middle and high molecular weight chitosan coating may interfere with lipolysis of NE during the in vitro digestion which also slightly decreased curcumin bio-accessibility. Therefore, NE coated with chitosan is a promising delivery system to promote the applications of curcumin in functional food and beverage system.",

keywords = "Chitosan, Curcumin, In vitro digestibility, Molecular weight, Nano-emulsion, Stability",

author = "Jinglei Li and Hwang, {In Cheon} and Xiguang Chen and Park, {Hyun Jin}",

note = "Funding Information: This research was supported by Kyung-Nong Company, the International Research & Development Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (MEST) of Korea (Grant No. 2012K1A3A1A20031356 ), Korea University Grant, and Institute of Biomedical Science & Food Safety, Korea University Food Safety Hall, Republic of Korea. Publisher Copyright: {\textcopyright} 2016.",

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T1 - Effects of chitosan coating on curcumin loaded nano-emulsion

T2 - Study on stability and in vitro digestibility

AU - Li, Jinglei

AU - Hwang, In Cheon

AU - Chen, Xiguang

AU - Park, Hyun Jin

N1 - Funding Information: This research was supported by Kyung-Nong Company, the International Research & Development Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (MEST) of Korea (Grant No. 2012K1A3A1A20031356 ), Korea University Grant, and Institute of Biomedical Science & Food Safety, Korea University Food Safety Hall, Republic of Korea. Publisher Copyright: © 2016.

PY - 2016/10/1

Y1 - 2016/10/1

N2 - Nano-emulsion (NE) composed of MCT oil, Tween 80 and lecithin was fabricated by ultrasonication method to encapsulate curcumin. Loading ability and efficiency of curcumin were 0.548 mg/mL and 95.10% respectively which indicated its water dispersibility was increased by 1400 fold. Chitosan with low, middle and high molecular weight (3 kDa, 30 kDa and 190-310 kDa respectively) was applied for coating the prepared NE. After chitosan coating, zeta potential value of NE was changed from negative to positive. At the same time, chitosan coating prevented NE phase separation in ionic strength test and inhibited degradation of curcumin during thermal and UV irradiation treatment. Using pH-stat method, it was found that middle and high molecular weight chitosan coating may interfere with lipolysis of NE during the in vitro digestion which also slightly decreased curcumin bio-accessibility. Therefore, NE coated with chitosan is a promising delivery system to promote the applications of curcumin in functional food and beverage system.

AB - Nano-emulsion (NE) composed of MCT oil, Tween 80 and lecithin was fabricated by ultrasonication method to encapsulate curcumin. Loading ability and efficiency of curcumin were 0.548 mg/mL and 95.10% respectively which indicated its water dispersibility was increased by 1400 fold. Chitosan with low, middle and high molecular weight (3 kDa, 30 kDa and 190-310 kDa respectively) was applied for coating the prepared NE. After chitosan coating, zeta potential value of NE was changed from negative to positive. At the same time, chitosan coating prevented NE phase separation in ionic strength test and inhibited degradation of curcumin during thermal and UV irradiation treatment. Using pH-stat method, it was found that middle and high molecular weight chitosan coating may interfere with lipolysis of NE during the in vitro digestion which also slightly decreased curcumin bio-accessibility. Therefore, NE coated with chitosan is a promising delivery system to promote the applications of curcumin in functional food and beverage system.

KW - Chitosan

KW - Curcumin

KW - In vitro digestibility

KW - Molecular weight

KW - Nano-emulsion

KW - Stability

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Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

Abstract

Keywords

ASJC Scopus subject areas

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