Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 157-173 |
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Aziznia S, Askari G, emamdjomeh Z, salami M. nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties. FSCT 2024; 21 (153) :157-173
URL: http://fsct.modares.ac.ir/article-7-71964-en.html
URL: http://fsct.modares.ac.ir/article-7-71964-en.html
1- University of Tehran
2- University of Tehran ,iraskari@ut.ac.ir
2- University of Tehran ,
Abstract: (580 Views)
A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg.mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0.4mg.mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein
Article Type: Original Research |
Subject:
Proteins and bioactive peptides
Received: 2023/10/12 | Accepted: 2024/02/3 | Published: 2024/09/22
Received: 2023/10/12 | Accepted: 2024/02/3 | Published: 2024/09/22
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