Nanoparticles prepared by proso millet protein as novel curcumin delivery system

Lei Wang, Paridhi Gulati, Dipak Santra, Devin Rose, Yue Zhang

Research output: Contribution to journalArticle

23 Scopus citations

Abstract

Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as the wall material to encapsulate curcumin. Millet protein was composed of prolamines that showed a significant difference in surface hydrophobicity depending on extraction procedure. The millet protein-curcumin nanoparticles were spherical with diameter around 250–350 nm. The entrapment efficiency ranged from 11.2% to 78.9%, with millet protein extracted by ethanol showing better performance than that by wet milling process. The encapsulated curcumin exhibited a lower degradation rate than free curcumin at 60 °C. The encapsulation showed no negative effect on the antioxidant activity of curcumin as assessed by the DPPH and ABTS assays. These results suggested that MP could be a promising encapsulant for the delivery of lipophilic compounds.

Original languageEnglish (US)
Pages (from-to)1039-1046
Number of pages8
JournalFood Chemistry
Volume240
DOIs
StatePublished - Feb 1 2018

Keywords

  • Curcumin
  • Delivery material
  • Nanoencapsulation
  • Proso millet protein

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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