Fabrication, Evaluation, and Antioxidant Properties of Carrier-Free Curcumin Nanoparticles
Jinwei Wu,
Jiaxin Chen,
Zizhan Wei,
Pingchuan Zhu,
Bangda Li,
Qing Qing,
Huimin Chen,
Weiying Lin,
Jianyan Lin,
Xuehui Hong,
Fei Yu,
Xiaodong Chen
Affiliations
Jinwei Wu
Medical College, Guangxi University, Nanning 530004, China
Jiaxin Chen
Medical College, Guangxi University, Nanning 530004, China
Zizhan Wei
Medical College, Guangxi University, Nanning 530004, China
Pingchuan Zhu
State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Life Science and Technology, Guangxi University, Nanning 530004, China
Bangda Li
Medical College, Guangxi University, Nanning 530004, China
Qing Qing
Medical College, Guangxi University, Nanning 530004, China
Huimin Chen
Medical College, Guangxi University, Nanning 530004, China
Weiying Lin
Guangxi State Key Laboratory of Electrochemical Energy Materials, Guangxi University, Nanning 530004, China
Jianyan Lin
The Fourth People’s Hospital of Nanning, Nanning 530023, China
Xuehui Hong
Department of Gastrointestinal Surgery, Zhongshan Hospital of Xiamen University, Xiamen 361005, China
Fei Yu
Medical College, Guangxi University, Nanning 530004, China
Xiaodong Chen
Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
Curcumin (Cur), a natural hydrophobic polyphenolic compound, exhibits multiple beneficial biological activities. However, low water solubility and relative instability hinder its application in food fields. In this study, carrier-free curcumin nanoparticles (CFC NPs) were prepared by adding the DMSO solution of Cur into DI water under continuous rapid stirring. The morphology of CFC NPs was a spherical shape with a diameter of 65.25 ± 2.09 nm (PDI = 0.229 ± 0.107), and the loading capacity (LC) of CFC NPs was as high as 96.68 ± 0.03%. The thermal property and crystallinity of CFC NPs were investigated by XRD. Furthermore, the CFC NPs significantly accelerated the release of Cur in vitro owing to its improved water dispersibility. Importantly, CFC NPs displayed significantly improved DPPH radical scavenging activity. Overall, all these results suggested that CFC NPs would be a promising vehicle to widen the applications of Cur in food fields.
