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:: Volume 11, Issue 2 (Summer 2016) ::
2016, 11(2): 125-136 Back to browse issues page
Effect of Non-ionic Surfactant Tween 20 on Curumin-loaded Protein/polysaccharide Nanocomplexes
Shaghayegh Sheikhzadeh, Mohammad Alizadeh *, Mahmoud Rezazad
Urmia University
Abstract:   (4082 Views)

Background and Objectives: In addition to the numerous benefits of biopolymeric nanocomplex, it has drawbacks including difficulty in strict control of particle size and to prevent particle agglomeration. In this study, the influence of Tween 20 on the electrostatic interaction between sodium caseinate and gum Arabic was evaluated.

Materials and Methods: Initially, the organic phase (curcumin in ethanol) was introduced to aqueous phase (sodium caseinate, gum Arabic and Tween 20). Then by reducing the pH, the nanoparticles were formed. To evaluate the effects of the independent variables on the responses, the Box-Behnken design was used. The antioxidant activity of samples was evaluated by 1, 1diphenyl 2 picryl hydrazyl radical inhibition assay.

Results: Tween 20 has a significant effect on particle size, and particle size distribution (p<0/0001). Sodium caseinate and Tween 20 have significant effects on the encapsulation efficiency and antioxidant activity of curcumin nanocapsules (p<0/0001). Using desirability function, optimal processing conditions was achieved in the sodium caseinate concentration (0/28%), Arabic gum concentration (0/5469%), Tween 20 concentration (0/18%) and pH (5.02).

Conclusion: Due to the high encapsulation efficiency and antioxidant activity of curcumin nanocomplex and no need for high energy equipment such as homogenizer, this method is suggested as a simple, fast and low-energy technique.

Keywords: Curcumin, Nonionic surfactant, Protein/polysaccharide nanocomplex, Antioxidant activity

Keywords: Curcumin, Nonionic surfactant, Protein/polysaccharide nanocomplex, Antioxidant activity
Full-Text [PDF 411 kb]   (1796 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2015/10/20 | Accepted: 2015/12/30 | Published: 2016/07/9
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Sheikhzadeh S, Alizadeh M, Rezazad M. Effect of Non-ionic Surfactant Tween 20 on Curumin-loaded Protein/polysaccharide Nanocomplexes. Iranian Journal of Nutrition Sciences & Food Technology. 2016; 11 (2) :125-136
URL: http://nsft.sbmu.ac.ir/article-1-2054-en.html


Volume 11, Issue 2 (Summer 2016) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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