Preparation method of nanoparticles for improving bioavailability of curcumin

Abstract

The invention relates to a preparation method of nanoparticles for improving the bioavailability of curcumin, and belongs to the technical field of functional food production process. The problems oflow solubility, poor stability of processing and storage and low bioavailability of curcumin are solved, curcumin and zein are dissolved in ethanol to form an organic phase, then an aqueous solution of casein is subjected to ultrasonic treatment, casein is crosslinked by transglutaminase, chitooligosaccharide is grafted onto casein, the nano gel aqueous phase of cross-linked casein and the casein-chitosan oligosaccharide graft material is formed, finally, the organic phase is mixed with the casein-chitosan oligosaccharide nano gel aqueous phase by a high-pressure homogenization method or a solvent evaporation method, ethanol is removed by a rotary evaporation method, high speed centrifugation is carried out and freeze-drying is carried out, and finally, nanoparticles loaded with curcumin is obtained. The average particle size of the nanoparticles ranges from 140 to 390 nm, and the encapsulation rate of curcumin is about 70%-82%. The nanoparticles have good physical and chemical stability during storage.

Description

technical field [0001] The invention belongs to the technical field of functional food production technology, and in particular relates to a preparation method of nanoparticles for improving the bioavailability of curcumin. Background technique [0002] Curcumin is a natural hydrophobic polyphenol extracted from turmeric. A large number of studies have shown that curcumin has various biological activities such as anti-inflammatory, antibacterial, anti-oxidation, lowering blood pressure, lowering cholesterol, and anti-cancer. It is beneficial to human health. Play an important role. However, its poor water solubility, low bioavailability, poor chemical stability and other factors limit its biological activity, making it difficult to directly add and utilize it as a functional ingredient in food processing. How to improve its solubility, processing and storage stability and bioavailability has become one of the current important research topics. The delivery system based on ...

AI Technical Summary

Problems solved by technology

[0003] Casein, as the main protein in milk, consists of α s1 -, α s2 -, β-, κ-CN, has good thermal stability, but compared with the compact structure of globular whey protein, casein is rich in proline, which interferes with the secondary structure of α-helix and β-sheet Formed, its open structure makes the transport system with casein as carrier vulnerable to pepsin during the digestion process, causing the embedded nutrients to be destroyed or degraded in a strong acidic environment, and the purpose of improving the bioavailability of curcumin cannot be achieved