Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin
- Authors
- Yu, Seong Hwan; Kim, Do-Yeong; Baek, Youjin; Lee, Hyeon Gyu
- Issue Date
- Mar-2024
- Publisher
- Elsevier Ltd
- Keywords
- Antioxidant activity; Curcumin; Hydrogel; Nanoencapsulation; Release property
- Citation
- Journal of Food Engineering, v.365, pp.1 - 8
- Indexed
- SCOPUS
- Journal Title
- Journal of Food Engineering
- Volume
- 365
- Start Page
- 1
- End Page
- 8
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192880
- DOI
- 10.1016/j.jfoodeng.2023.111814
- ISSN
- 0260-8774
- Abstract
- This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and in vitro release profile of curcumin (CUR). CUR-loaded nanoparticles (CUR NPs) and CUR NPs-filled gelatin (GL)-genipin (GP) gels (GL/GP-CUR NPs) were prepared by ionic gelation and gelation, respectively. CUR NPs and GL/GP-CUR NPs exhibited significantly higher antioxidant activity, stability and in vitro release profile than free CUR (p < 0.05); however, there were distinct differences between them. GL/GP-CUR NPs demonstrated 1.17 times higher antioxidant activity than CUR NPs. The stability of GL/GP-CUR NPs was increased by 174% compared with that of CUR NPs. The in vitro release rate of CUR within CUR NPs was dramatically higher than GL/GP-CUR NPs, indicating that GL/GP gel could protect CUR NPs from the degradation (p < 0.05). This study demonstrated the potential of GL/GP-CUR NPs as an effective delivery system for enhancing the application of CUR in the food industry.
- Files in This Item
-
Go to Link
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192880)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.