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A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin.

Pooja, J. Rao and Hafeeza, Khanum (2016) A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin. LWT - Food Science and Technology, 65. pp. 695-702.

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It is quite common to use inorganic/organic solvents during the encapsulation of curcumin. Therefore, it is not suitable to realize the food applications of this bioactive compound. In the present work, the objective was to employ a solvent-free green chemistry approach to encapsulate curcumin in nano-form. The milk fat was used as oil medium and the milk protein sodium caseinate as a wall material. Varied concentrations of wall material were systemically studied and the transmission electron microscopic images confirmed the particle size of spray dried powder to be in the range of 40e250 nm. The encapsulation efficiency was calculated to be 91% and loading capacity was 0.9% with respect to 0.99% theoretical loading for the sample having an optimum amount of 5% of wall material. The antioxidant activities of this nanoencapsulated curcumin were found to be higher than its native counterpart.

Item Type: Article
Uncontrolled Keywords: Nanoencapsulation Curcumin Green chemistry
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2016 08:01
Last Modified: 11 Jan 2016 08:01
URI: http://ir.cftri.com/id/eprint/12083

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