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| Preparation and antioxidant activity of zein/pectinnanoparticles loading curcumin |
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| Abstract: |
| Zein nanoparticles loading curcumin were synthetized with anti-solvent method，and the
particles were further coated with pectin by electrostatic deposition to form zein core/pectin shell nanoparticles.
The effects of pectin concentration and pH on nanoparticle suspension stability were investigated. The
long term storage stability of particle suspension and the antioxidant activity of loaded curcumin were also
determined. The results showed that stable nanoparticles formed when the pectin concentration in colloidal
suspension was 0.11%. The nanoparticles were very stable at acid and neutral pH with the average particle
size lower than 250 nm，but the average particle size increased to higher than 300 nm at pH 6.0-6.5. The
particle suspension was very stable after 1 month storage at room temperature. The encapsulated curcumin in
nanoparticles exhibited strong antioxidant activity and the total antioxidant capacity was two times higher than
that of free curcumin solubilized in ethanol. |
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