The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
Abstract
The complexation of nanoparticles in unheated and heated (at 75-95°) soy protein isolate (SPI) with curcumin and the effects on curcumin stability/bioaccessibility and in vitro protein digestibility were investigated. The nanoparticles did not display noticeable changes in size and morphology upon nanocomplexation with curcumin, except their surface hydrophobicity. The encapsulation efficiency of curcumin progressively decreased with increasing initial curcumin concentration in the dispersion, while the load amount linearly increased. The solubility of curcumin in water was enhanced by the complexation above 98000-fold (vs free curcumin in water). The formation of the nanocomplexes considerably improved the storage stability of curcumin. In vitro simulated digestion experiments indicated that the complexation also improved the bioaccessibility of curcumin; the bioaccessibility was greatly impaired by hydrolysis-induced protein aggregation. Addtionally, the nanocomplexation significantly improved the in vitro protein digestibility of both unheated and heated SPI.
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Cites
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Stability of curcumin in buffer solutions and characterization of its degradation products
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Synthesis and characterisation of zein–curcumin colloidal particles
Patel, A., Hu, Y., Tiwari, J. K., & Velikov, K. P. (2010) · Soft Matter · doi:10.1039/c0sm00800a · Cited by 484
Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
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Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules
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Resveratrol, Genistein, and Curcumin Bind Bovine Serum Albumin
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Cited by
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Application of different nanocarriers for encapsulation of curcumin
Rafiee, Z., Nejatian, M., Daeihamed, M., & Jafari, S. M. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1495174 · Cited by 300
Li, M., Xin, M., Guo, C., Lin, G., & Wu, X. (2017) · Drug Development and Industrial Pharmacy · doi:10.1080/03639045.2017.1349787 · Cited by 103
Metadata
- Authors
- Chen, F.-P., Li, B.-S., & Tang, C.-H.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2015-03-25
- Volume
- 63
- Issue
- 13
- Pages
- 3559-3569
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1984023406
- Cited by
- 352
- References
- 32
- FWCI
- 24.25
- Type
- journal article
- Language
- en
- Open access
- closed
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- Chen, F.-P., Li, B.-S., & Tang, C.-H. (2015). Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.5b00448
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