@

초록

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.

키워드