Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin

Abstract

This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and in vitro release profile of curcumin (CUR). CUR-loaded nanoparticles (CUR NPs) and CUR NPs-filled gelatin (GL)-genipin (GP) gels (GL/GP-CUR NPs) were prepared by ionic gelation and gelation, respectively. CUR NPs and GL/GP-CUR NPs exhibited significantly higher antioxidant activity, stability and in vitro release profile than free CUR (p < 0.05); however, there were distinct differences between them. GL/GP-CUR NPs demonstrated 1.17 times higher antioxidant activity than CUR NPs. The stability of GL/GP-CUR NPs was increased by 174% compared with that of CUR NPs. The in vitro release rate of CUR within CUR NPs was dramatically higher than GL/GP-CUR NPs, indicating that GL/GP gel could protect CUR NPs from the degradation (p < 0.05). This study demonstrated the potential of GL/GP-CUR NPs as an effective delivery system for enhancing the application of CUR in the food industry.