Fabrication and characterization of core-shell gliadin/tremella polysaccharide nanoparticles for curcumin delivery: Encapsulation efficiency, physicochemical stability and bioaccessibility
Xiaomin Zhang, Zihao Wei, Xin Wang, Yuming Wang, Qingjuan Tang, Qingrong Huang, Changhu Xue
Abstract
The objectives of the present study were to synthesize gliadin/tremella polysaccharide nanoparticles (Gli/TP NPs) as well as curcumin-loaded gliadin/tremella polysaccharide nanoparticles (Cur-Gli/TP NPs) and evaluate the encapsulation efficiency (EE), physicochemical stability and bioaccessibility of Cur-Gli/TP NPs. The physicochemical properties of the nanoparticles depended on the mass ratio of Gli to TP and pH values. The characterization of the Gli/TP NPs indicated that the prepared nanoparticles were the most stable when the Gli/TP mass ratio was 1:1 and pH was at 4.0–7.0. Afterward, prepared Cur-Gli/TP NPs at different pH values were studied. Compared with the EE of Cur (58.2%) in Cur-Gli NPs at pH 5.0, the EE of Cur (90.6%) in Cur-Gli/TP NPs at pH 5.0 was increased by 32.4%. Besides, the Cur-Gli/TP NPs possessed excellent physical stability, photostability, thermal stability and re-dispersibility than Cur-Gli NPs. Furthermore, the bioaccessibility of Cur reached 83.5% after encapsulation of Cur into Gli/TP NPs after in vitro digestion, indicating that Cur-Gli/TP NPs could improve curcumin bioaccessibility significantly. In summary, this study demonstrates that the new food-grade Gli/TP NPs possess high encapsulation efficiency, excellent stability and prominent nutraceutical bioaccessibility. Meanwhile, it contributes to expanding the application of TP in food-grade delivery systems.