Xanthan-based polysaccharide/protein nanoparticles: Preparation, characterization, encapsulation and stabilization of curcumin

Abstract

This work presents the use of xanthan gum (XG) to prepare protein-containing nanoparticles (NPs). A biocompatible methodology of electrostatic complexation at acidic pH and subsequent thermal treatment is applied using the protein bovine serum albumin (BSA). The NPs have well-defined size and molar mass and are stable upon increase of pH. The secondary conformation of BSA appears irreversibly changed upon thermal treatment within the complexes with XG. The NPs inherit the properties of BSA as they are found to have hydrophobic domains and pH-dependent surface charge. XG-BSA NPs are able to bind the nutraceutical substance curcumin (CUR) and protect its structure against degradation at neutral pH. This investigation introduces the employment of XG for the formulation of protein NPs as nanocarriers of bioactive compounds.

Keywords

• Curcumin
• Xanthan gum
• Bovine serum albumin
• Electrostatic complexation
• Thermal treatment