Poloxamer 188 -based nanoparticles improve the anti-oxidation and anti-degradation of curcumin

• Published in: Food chemistry Vol. 375; p. 131674
• Main Authors: Hou, Xueyan, Liang, Jinying, Yang, Xue, Bai, Jintao, Yang, Mingbo, Qiao, Ning, Hu, Zilong, Yan, Xiqing, Shi, Yongli
• Format: Journal Article
• Language: English
• Published: England 01-05-2022
• Subjects: Biosecurity; Curcumin; Nanoparticles; Particle Size; Poloxamer; Degradation; Stability; Nanoparticle; Curcumin; Anti-oxidation; Bio-security
• ISSN: 1873-7072

Curcumin (CUR) is a food additive approved by World Health Organization. But the shortcomings, such as poor water solubility, easy oxidation and degradation, limit its application. In this study, the CUR-loaded poloxamer
-based nanoparticles (CUR/PTT NPs) were fabricated to improve the stability and water solubility of CUR. Studies found the spherical CUR/PTT NPs had an average size of 98.71 ± 0.64 nm. Stability experiments displayed CUR/PTT NPs were extremely stable in different conditions. XRD analysis indicated the changes of crystal structures of CUR might be the main cause of the improved water solubility. Reducing power and anti-degradation tests suggested CUR/PTT NPs could improve the anti-oxidation and anti-degradation of CUR. Additionally, the results of body weight gains, hematological examination, organ coefficients, hematoxylin and eosin staining demonstrated CUR/PTT NPs bearing the excellent in vivo bio-security. Therefore, this study may provide a new idea for the combination of food industry and nanoparticles.