ArticleCurrent research in food science2023
Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Food-Grade Delivery Systems for Hepatoprotective Functional Foods: From Rational Design and Delivery Mechanisms to Industrial Processing and Nutritional Intervention.Foods (Basel, Switzerland) · 2026Review
- Curcumin Delivery Systems: From Importance and Microencapsulation Techniques to Molecular Docking and Dynamics for Rational Formulation Design.Topics in current chemistry (Cham) · 2026Review
- Lipid-Based Nanocarriers for Curcumin Delivery: A Promising Strategy in The Management of Inflammatory Diseases.International journal of nanomedicine · 2026Review
- Resveratrol-Curcumin Hybrid Selectively Induces Chromosomal Abnormalities and Apoptosis in Colon Adenocarcinoma Cells.Antioxidants (Basel, Switzerland) · 2025Article
- Newly designed curcumin-loaded hybrid nanoparticles: a multifunctional strategy for combating oxidative stress, inflammation, and infections to accelerate wound healing and tissue regeneration.BMC biotechnology · 2025Article
- The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions.Foods (Basel, Switzerland) · 2025Article
- Review
- Curcumin-Loaded Lipid Nanoparticles: A Promising Antimicrobial Strategy AgainstPharmaceutics · 2025Article
- Characterization of active peptides derived from three leeches and comparison of their anti-thrombotic mechanisms using the tail vein thrombosis model in mice and metabonomics.Frontiers in pharmacology · 2023Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for the first time and its characterization, bioavailability and antioxidant activity were discussed. The optimal encapsulation process of SPI-Cur-PE was as follow: the addition amount of PE was 4 mg, Cur was 0.6 mg and at pH of 7. It was observed by SEM that SPI-Cur-PE were partially aggregated. The average particle size of SPI-Cur-PE was 210.1 nm and the zeta potential was -31.99 mV. Through XRD, FT-IR and DSC analysis, the SPI-Cur-PE was formed through hydrophobic interaction and electrostatic interaction. The SPI-Cur-PE released more slowly in simulated gastrointestinal treatment and displayed higher photostability and thermal stability. SPI-Cur-PE, SPI-Cur and free Cur had scavenging activities for 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals.
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