Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic

Authors
Sayed Ali Mortazavi 1
Mohebbat mohebbi 1
Abdolreza Bagheri 2
1 Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran.
2 Department of Plant Biotechnology and Breeding
10.52547/fsct.18.117.277
Abstract
Abstract Solid lipid nanoparticles and nanostructure lipid carriers were used to entrap curcumin and broaden confined knowledge of application of nanocarriers as the functional ingredients in food sectors. The effect of lipids ratio (GDS /GMS), kind of nanocarrier (SLN and NLC) and curcumin concentration (0, 0.25 and 0. 5 % (w / w) of emulsion) on the qualitative characteristics of nanocarrier were evaluated. Based on the results the massive physical structure of Curcumin and also increases the viscosity of the material dispersed phase in the presence of active, loading Curcumin in the developed nanocarrier led to significant (p<0.05) increase in nanoparticles size. DSC analyses showed that the crystalline states of produced nanocarriers were less ordered than pure materials and indicated that the curcumin was well incorporated in lipid matrices. However, our pretest showed that concentration of 5% Glycerol distearate and 0.25% Curcumin was the optimum for the production of Solid lipid nanoparticles and nanostructure lipid carriers.
Keywords
Curcumin
Nanostructure lipid carriers
Solid lipid nanocarriers

Subjects