Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method

Dan Yang; Lili Wang; Linxuan Zhang; Mengqi Wang; Dan Li; Ning Liu; Dechun Liu; Mouming Zhao; Xiaolin Yao

Ultrasonics Sonochemistry (Mar 2024)

Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method

Dan Yang,
Lili Wang,
Linxuan Zhang,
Mengqi Wang,
Dan Li,
Ning Liu,
Dechun Liu,
Mouming Zhao,
Xiaolin Yao

Affiliations

Dan Yang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; Xi’an Key Laboratory of Antiviral and Antimicrobial Resistant Bacteria Therapeutics Research, Xi’an 710021, China
Lili Wang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Linxuan Zhang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Mengqi Wang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Dan Li: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Ning Liu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Dechun Liu: Xi’an Key Laboratory of Stem Cell and Regenerative Medicine, Institute of Medical Research, Northwestern Polytechnical University, Xi’an, Shaanxi 710072, China
Mouming Zhao: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
Xiaolin Yao: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; Corresponding author.

Journal volume & issue: Vol. 104
p. 106835

Abstract

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Curcumin (Cur) as a natural pigment and biological component, can be widely used in food and beverages. However, the water insolubility of Cur significantly limits its applications. In this study, we prepared a series of nanocrystals via ultrasound-assisted method to improve the solubility and availability of Cur. The results showed artemisia sphaerocephala krasch polysaccharide (ASKP), gum arabic (GA) and wheat protein (WP) were outstanding stabilizers for nanocryatals except traditional agent, poloxamer 188 (F68). The obtained curcumin nanocrystals (Cur-NC) displayed a rod-shaped, crystal- and nanosized structure, and extremely high loading capacity (more over 80 %, w/w). Compared with raw powder, Cur-NC greatly improved the water solubility and dispersibility, and the slow and complete release of Cur of Cur-NC also endowed them excellent antioxidant capacities even at 10 μg/mL. Importantly, as functional factor additive in beverages (e.g. water and emulsion), Cur-NC could increase the content of Cur to at least 600 μg/mL and retain a good stability. Overall, we provided an effective improvement method for the liposoluble active molecules (e.g. Cur) based on the nanocrystals, which not only tremendously enhanced its water solubility, but also strengthened its bioactivity. Notably, our findings broadened the application of water-insoluble compounds.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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