Hu, Yao;
Rees, Nicholas H;
Qiu, Chao;
Wang, Jinpeng;
Jin, Zhengyu;
Wang, Ran;
Zhu, Yinhua;
... Williams, Gareth R; + view all
(2024)
Fabrication of zein/modified cyclodextrin nanofibers for the stability enhancement and delivery of curcumin.
Food Hydrocolloids
, 156
, Article 110262. 10.1016/j.foodhyd.2024.110262.
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Abstract
Poor aqueous solubility and low stability are major problems which prevent curcumin exerting potent physiological activity. To overcome these challenges, this study fabricated zein-succinic acid modified cyclodextrin (SACD) nanofibers using the electrospinning technology. By optimising the proportion of SACD in the nanofibers, homogenous cylindrical fibers with a uniform size distribution could be obtained. The maximum loading capacity of the optimized nanofibers for curcumin was ca. 35.7 mg/g, as demonstrated by X-ray diffraction and differential scanning calorimetry. No cytotoxicity was observed for any of the Zein/SACD and curcumin-loaded Zein/SACD (Cur-Zein/SACD) nanofibers. The stability of curcumin in the Cur-Zein/SACD nanofibers was significantly improved (compared to the raw material) under conditions mimicking gastrointestinal environments and common heat sterilization processes. In a digestion study, less than 18% of the curcumin loading was released in simulated upper digestive tract conditions, suggesting most of the drug cargo should be able to reach the lower digestive tract and be utilized by the gut microbiota. This study suggests that Zein/SACD nanofibers could be a highly effective strategy for the encapsulation, stabilization and delivery of bioactive compounds, showing potential for food, pharmaceutical, and cosmetic products.
| Type: | Article |
|---|---|
| Title: | Fabrication of zein/modified cyclodextrin nanofibers for the stability enhancement and delivery of curcumin |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1016/j.foodhyd.2024.110262 |
| Publisher version: | http://dx.doi.org/10.1016/j.foodhyd.2024.110262 |
| Language: | English |
| Additional information: | © 2024 The Authors. Published by Elsevier Ltd. under a Creative Commons license (http://creativecommons.org/licenses/by/4.0/). |
| Keywords: | Curcumin, Electrospinning, Carboxylate cyclodextrin, Stability, Simulated digestion |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > UCL School of Pharmacy UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > UCL School of Pharmacy > Pharmaceutics |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10193532 |
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