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

Research output: Contribution to journalArticle

44 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 languageEnglish
Pages (from-to)138-147
Number of pages10
JournalFood Hydrocolloids
Volume60
DOIs
Publication statusPublished - 2016 Oct 1

Fingerprint

Curcumin
curcumin
in vitro digestibility
Chitosan
Emulsions
chitosan
coatings
emulsions
Coatings
Molecular Weight
Molecular weight
molecular weight
dispersibility
Lecithin
Food and Beverages
Functional Food
in vitro digestion
Beverages
Lecithins
Polysorbates

Keywords

  • Chitosan
  • Curcumin
  • In vitro digestibility
  • Molecular weight
  • Nano-emulsion
  • Stability

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

Effects of chitosan coating on curcumin loaded nano-emulsion : Study on stability and in vitro digestibility. / Li, Jinglei; Hwang, In Cheon; Chen, Xiguang; Park, Hyun Jin.

In: Food Hydrocolloids, Vol. 60, 01.10.2016, p. 138-147.

Research output: Contribution to journalArticle

@article{0424828192b9450e8d0e355946f78610,
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}",
year = "2016",
month = "10",
day = "1",
doi = "10.1016/j.foodhyd.2016.03.016",
language = "English",
volume = "60",
pages = "138--147",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

TY - JOUR

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

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

UR - http://www.scopus.com/inward/record.url?scp=84962315019&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84962315019&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2016.03.016

DO - 10.1016/j.foodhyd.2016.03.016

M3 - Article

VL - 60

SP - 138

EP - 147

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -