A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12083/
http://dx.doi.org/10.1016/j.lwt.2015.08.070 |
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| Title |
A green chemistry approach for nanoencapsulation of bioactive
compound e Curcumin.
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| Creator |
Pooja, J. Rao
Hafeeza, Khanum |
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| Subject |
24 Organic Chemistry
30 Spices/Condiments |
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| Description |
It is quite common to use inorganic/organic solvents during the encapsulation of curcumin. Therefore, it
is not suitable to realize the food applications of this bioactive compound. In the present work, the
objective was to employ a solvent-free green chemistry approach to encapsulate curcumin in nano-form.
The milk fat was used as oil medium and the milk protein sodium caseinate as a wall material. Varied
concentrations of wall material were systemically studied and the transmission electron microscopic
images confirmed the particle size of spray dried powder to be in the range of 40e250 nm. The
encapsulation efficiency was calculated to be 91% and loading capacity was 0.9% with respect to 0.99%
theoretical loading for the sample having an optimum amount of 5% of wall material. The antioxidant
activities of this nanoencapsulated curcumin were found to be higher than its native counterpart.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/12083/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2065%2C%20January%202016%2C%20Pages%20695-702.pdf
Pooja, J. Rao and Hafeeza, Khanum (2016) A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin. LWT - Food Science and Technology, 65. pp. 695-702. |
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