Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanisms

Zhang, Hongcai; Wang, Tao; He, Fuli; Chen, Guibing

doi:10.1016/j.ijbiomac.2020.11.125

Cited by 20 publications

(13 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Zhang et al . (2021) prepared pea protein‐Cur nanocomplexes via microfluidisation, and the solubility of Cur in the nanocomplexes was 81.68 μg mL −1 . Li & Yao (2020) prepared the complex nanoparticles of Cur and the deamidated zein peptide using the pH‐driven method, and the solubility of Cur in water was 600 μg mL −1 (LE = 60%).…”

Section: Resultsmentioning

confidence: 99%

“…Pea protein (Pp) has lots of functional properties such as encapsulation (Varankovich et al ., 2015). Pp can be used as an alternative to soy protein due to its hypoallergenicity (Zhang et al ., 2021). Pp has many active functional groups, such as thiol, amino and carboxylic groups, which can form nanoparticles through non‐covalent bonds (Madadlou & Abbaspourrad, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Pp has many active functional groups, such as thiol, amino and carboxylic groups, which can form nanoparticles through non‐covalent bonds (Madadlou & Abbaspourrad, 2018). Therefore, Pp seems to be a promising candidate for the controlled‐release delivery systems (Zhang et al ., 2021). However, Pp has relatively poor solubility compared to whey protein or egg protein, and its application as the load‐delivery system remains to be studied (Stone et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Protein has many excellent properties, such as high nutritional value and good biodegradability, which makes it an important material in the delivery system (Zhang et al ., 2021). So far, various protein‐based delivery systems have been extensively studied, such as protein‐based emulsions and nanoparticles (Chen et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Zhao

Han

Yin

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The nanocomplexes of hydrophilic pea protein (Pp) and hydrophobic zein were prepared to encapsulate curcumin (Cur) by the pH‐driven method. The properties of pea protein‐zein complex were affected by many factors, of which mass ratio was one of the most important factors. The nanocomplexes with a mass ratio Pp to zein of 8:2 showed a smaller size (near 100 nm) and a higher stability than individual Pp nanoparticles. The solubility of Cur was significantly improved by the nanocomplexes prepared by this method. In neutral aqueous solution, the solubility of Cur encapsulated with the nanocomplex reached 652 μg mL−1, and the nanocomplexes had excellent re‐dispersibility. The main forces for the formation of nanocomplexes were hydrophobic interactions and hydrogen bonds, and the Cur existed in amorphous state in the nanocomplexes. The Cur coated with protein complexes had higher storage stability and thermal stability than Cur loaded with single protein, indicating the stronger protection on Cur provided by protein complexes. Furthermore, the nanocomplexes exhibited an improved antioxidant activity after in vitro simulated digestion. Thus, the nanocomplexes prepared by a simple and safe pH‐driven method could be used for functional protection and delivery of hydrophobic bioactive compounds.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Zhao

Han

Yin

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Overall, UV-Vis absorption spectroscopy is a commonly used tool to probe the conformational changes of proteins by detecting and monitoring the microenvironment of aromatic amino acid residues. For example, recent studies have reported the effects of microfluidization treatment and ultrasound on protein structural changes using UV-Vis spectroscopy [69,70]. The UV-Vis determination is relatively simple, and the results can usually be reproduced between different laboratories.…”

Section: Ultraviolet-visible (Uv-vis) Spectroscopymentioning

confidence: 99%

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

Zhang

Sharan

Rinnan

et al. 2021

Foods

View full text Add to dashboard Cite

Proteins from various sources are widely used in the food industry due to their unique functional performances in food products. The functional properties of proteins are somehow dictated by their molecular characteristics, but the exact relationship is not fully understood. This review gives a tangible overview of the methods currently available for determining protein functionality and related molecular characteristics in order to support further research on protein ingredients. The measurements of protein functionality include solubility, water holding capacity, oil holding capacity, emulsion property, foam property, and gelation. This review also provides a description of different methods of molecular characteristics including electrophoresis, surface hydrophobicity and charge, molecular interaction, and thermal property measurement. Additionally, we have put significant emphasis on spectroscopic methods (ultraviolet-visible, Fourier transform infrared, Raman, circular dichroism, fluorescence and nuclear magnetic resonance). In conclusion, first and foremost, there is a need to agree on a standardization of the analytical methods for assessing functional properties. Moreover, it is mandatory to couple different analyses of molecular characteristics to measure and monitor the structural changes obtained by different processing methods in order to gain knowledge about the relationship with functionality. Ideally, a toolbox of protein analytical methods to measure molecular characteristics and functionality should be established to be used in a strategic design of protein ingredients.

show abstract

Microfluidics for nano-drug delivery systems: From fundamentals to industrialization

Zhang

Yang

Sun

et al. 2023

Acta Pharmaceutica Sinica B

View full text Add to dashboard Cite

Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanisms

Cited by 20 publications

References 42 publications

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

Microfluidics for nano-drug delivery systems: From fundamentals to industrialization

Contact Info

Product

Resources

About