Preparation and Characterizations of Curcumin Protection and Delivery System Using Linear Dextrin

Abstract

In this work, linear dextrins (LDs) with the fragment F-40 (DP = 31.44) were fabricated from waxy potato starch through pasteurization and enzymatic debranching by pullulanase and then separated and extracted by ethanol solutions with different concentrations. The LDs were used to encapsulate hydrophobic ligand curcumin to develop a controlled release system that would increase its flavor in food and functions in medicines. The physicochemical properties and the encapsulation mechanism of the inclusion complexes were investigated. It was found that the loading capability for curcumin, the encapsulation rate, and the yield of the complexes depended on the molecular weight of LD. The yield of the LD-Cur complex, its encapsulation rate, and loading of curcumin were 19.86%, 25.81%, and 29.52 μg/mg, respectively, while the yield of the F-40-Cur complex, its inclusion rate, and loading curcumin reached up to 75.98%, 29.97%, and 37.52 μg/mg, respectively. There were both hydrogen bonding and hydrophobic interactions between LD and curcumin, while hydrogen bonding interactions were predominant between F-40 and curcumin. Curcumin was presented in the complex in an amorphous form. The photothermal stability of curcumin increased after being complexed with LD and further enhanced significantly with F-40. The release of curcumin in the intestine was achieved much more effectively.