Structure and characterization of Tremella fuciformis polysaccharides/whey protein isolate nanoparticles for sustained release of curcumin

Abstract

AbstractBACKGROUNDWhey protein isolate (WPI) nanoparticles can be used in a strategy to improve the bioavailability of curcumin (CUR) although they are generally not stable. Previous studies have indicated that Tremella fuciformis polysaccharides (TFPs) can increase the stability of WPI. This work investigated systematically the characterization and structure of TFP/WPI nanoparticles with differing CUR content.RESULTSThe highest encapsulation efficiency of CUR was 98.8% and the highest loading content was 47.88%. The TFP‐WPI‐CUR with 20 mg mL−1 of CUR had the largest particle size (653.67 ± 21.50 nm) and lowest zeta potential (−38.97 ± 2.51 mV), and the capacity to retain stability across a variety of salt ion and pH conditions for 21 days. According to the findings of the structural analysis, the addition of TFPs and CUR rendered the structure of WPI amorphous, and the β‐sheet was reduced. Finally, in vitro release indicated that the TFP‐WPI‐CUR combination could regulate the sustained release behavior of CUR.CONCLUSIONIn summary, TFP‐WPI nanoparticles can be used as carriers for the delivery of CUR, and can expand applications of CUR in the functional food, dietary supplement, pharmaceutical, and beverage industries. © 2023 Society of Chemical Industry.