Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

Liu, Yujia; Ying, Danyang; Cai, Yanxue; Le, Xueyi

doi:10.1016/j.foodhyd.2017.06.007

Cited by 120 publications

(50 citation statements)

References 41 publications

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“…As shown in Table IX, encapsulation of LE in phospholipid-based proliposome enhanced the antioxidant activity of LE (lower IC 50 ). This is in accordance with previous studies showing improved antioxidant activity of natural compounds by complexation and encapsulation (77,78). Pinsuwan et al (79) demonstrated the enhanced antioxidant activity of liposomes encapsulating extract of Hibiscus sabdariffa using an in vitro skin model.…”

Section: Antioxidant Assaysupporting

confidence: 92%

“…However, there was significantly higher increase in the activities of antioxidant liver enzymes GSH-Px and T-SOD for animals that received liposome-encapsulated chlorogenic acid compared with free compound (81). These improvements observed have been associated with increase in solubility upon liposome formulation which in turn improves interaction with free radicals (77,82).…”

Section: Antioxidant Assaymentioning

confidence: 98%

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Spray-Dried Proliposomes: an Innovative Method for Encapsulation of Rosmarinus officinalis L. Polyphenols

et al. 2020

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This work aims to improve the functionality of Rosmarinus officinalis L. (rosemary) polyphenols by encapsulation in an optimized proliposome formulation. A 2 3 Box-Wilson central composite design (CCD) was employed to determine lone and interaction effects of composition variables on moisture content (X p); water activity (A w); concentration and retention of rosemary polyphenols-rosmarinic acid (ROA), carnosol (CAR), and carnosic acid (CNA); and recovery of spray-dried proliposomes (SDP). Processing conditions which generate proliposomes with optimum physicochemical properties were determined by multi-response analysis (desirability approach). Antioxidant and antifungal activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH •) sequestering and minimum inhibitory concentration (MIC)/minimum fungicidal concentration (MFC) assays, respectively. SDP exhibited high polyphenol retention, ranging from 62.0 to 100.0% w/w, showing dependence on composition variables and polyphenol lipophilicity. SDP recovery ranged from 20.1 to 45.8%, with X p and A w of 1.7 ± 0.14-2.5 ± 0.23% w/w and 0.30 ± 0.004-0.47 ± 0.003, respectively, evidencing product with good chemical and microbiological stability. Optimum liposomal composition was determined, namely, lipid concentration (4.26% w/w), lyophilized extract (LE) concentration (4.48% w/w), and drying aid:(lipid+extract) ratio (7.55% w/w) on wet basis. Relative errors between experimental and predicted values for SDP properties showed concurrence for all responses except CAR retention, being 22% lower. SDP showed high antioxidant activity with IC 50 of 9.2 ± 0.2 μg/ mL, superior to results obtained for LE (10.8 μg/mL) and butylated hydroxytoluene (BHT), a synthetic antioxidant (12.5 μg/mL). MIC and MFC against Candida albicans (ATCC1023) were 312.5 μg/mL and 1250 μg/mL, respectively, a moderate antimicrobial activity for phytochemical-based products. SDP is shown as a veritable tool to encapsulate hydrophilic and lipophilic rosemary polyphenols generating a product with optimal physicochemical and biological properties.

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Section: Antioxidant Assaysupporting

confidence: 92%

Section: Antioxidant Assaymentioning

confidence: 98%

Spray-Dried Proliposomes: an Innovative Method for Encapsulation of Rosmarinus officinalis L. Polyphenols

et al. 2020

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“…Liu et al prepared OVA/curcumin complex powder by freeze-drying. 122 The mean particle size of OVA/curcumin complex in aqueous solution was 103.57 nm by dynamic light scattering (DLS) measurement. The authors reported that the complex of OVA and Cur resulted in the secondary structure change of OVA and the crystal structure disappear of Cur, leading to more prone to pyrolyze.…”

Section: Ovamentioning

confidence: 99%

<p>Nano Encapsulated Curcumin: And Its Potential for Biomedical Applications</p>

Chen¹,

Lu²,

Lee³

et al. 2020

IJN

115

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Curcumin, a yellow-colored polyphenol extracted from the rhizome of turmeric root, is commonly used as a spice and nutritional supplement. It exhibits many pharmacological activities such as anti-inflammatory, anti-bacterial, anti-cancer, anti-Alzheimer, and anti-fungal. However, the therapeutic application of curcumin is limited by its extremely low solubility in aqueous buffer, instability in body fluids, and rapid metabolism. Nano delivery system has shown excellent potential to improve the solubility, biocompatibility and therapeutic effect of curcumin. In this review, we focus on the recent development of nano encapsulated curcumin and its potential for biomedical applications.

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“…Therefore, adding ginger or turmeric enhanced bloom strength without increasing the number of disulfide bonds. Liu et al. (2017) reported that the integration between ovalbumin and curcumin changed the crystal structure of curcumin, the secondary structure of ovalbumin, and the hydrophobicity at the protein surface, changes that were conducive to the formation of gel network structures.…”

Section: Resultsmentioning

confidence: 99%

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

Zheng

Chen

et al. 2021

Poultry Science

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Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly similar to that in preserved egg whites. To develop a heatable translucent egg white jelly, their physiochemical properties and thermal stabilities were investigated. A gel prepared with 150 mM sodium hydroxide at 25°C had optimal bloom strength and the densest microstructure. Storing the jelly at 5°C helped maintain its disulfide bonds and delayed liquefaction. Although heating decreased its bloom strength and total disulfide bond content as temperature increased ( P < 0.05), scanning electron microscopy of the heated jelly revealed that the protein network structure was denser than that of unheated jelly. Heating caused parts of the structure to shrink and even dehydrate, leading to a wrinkled surface. However, no signs of liquefaction or collapse were observed, and the free alkali released during heating was lower than that from the white of existing preserved eggs. These results confirmed the thermal stability of the jelly and its potential to be served hot or used in food processing. Furthermore, in addition to disguising the odor and special flavor attributable to the alkaline treatment, adding ginger juice or turmeric to the preparation yielded higher bloom strength, resulted in lower free alkalinity, and delayed liquefaction, thus improving the jelly's thermal stability. Like preserved eggs on the market that can be served in hot congee, the proposed egg white jelly is rich in proteins and suitable for hot or instant serving. These findings may help address the problem of excessive remaining duck egg white created during food processing by diversifying duck egg processing and boosting its value.

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Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

Cited by 120 publications

References 41 publications

Spray-Dried Proliposomes: an Innovative Method for Encapsulation of Rosmarinus officinalis L. Polyphenols

Spray-Dried Proliposomes: an Innovative Method for Encapsulation of Rosmarinus officinalis L. Polyphenols

<p>Nano Encapsulated Curcumin: And Its Potential for Biomedical Applications</p>

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

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