Stability and bioaccessibility of nano encapsulated curcumin

In this study, the potential of zein and cress seed gum (CSG) as a delivery system for curcumin were investigated. The stability of encapsulated curcumin in zein and zein/CSG were measured based on changes in particle size and zeta potential of particles during storage stability, thermal stability, and pH stability. Retention of curcumin and release of curcumin in simulated gastrointestinal tract was investigated. The results showed higher retention of curcumin and gradually release of curcumin from nanoparticles containing CSG. The results of this study suggest the zein/CSG for improving the bioaccessibility of curcumin.

Keywords:

Bioaccessibility , Encapsulation , Stability , Zein , Cress seed gum