Poloxamer188-based nanoparticles improve the anti-oxidation and anti-degradation of curcumin.

Xueyan Hou, Jinying Liang, Xue Yang, Jintao Bai, Mingbo Yang, Ning Qiao, Zilong Hu, Xiqing Yan, Yongli Shi

Food chemistry 2022 May 01

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Curcumin (CUR) is a food additive approved by World Health Organization. But the shortcomings, such as poor water solubility, easy oxidation and degradation, limit its application. In this study, the CUR-loaded poloxamer188-based nanoparticles (CUR/PTT NPs) were fabricated to improve the stability and water solubility of CUR. Studies found the spherical CUR/PTT NPs had an average size of 98.71 ± 0.64 nm. Stability experiments displayed CUR/PTT NPs were extremely stable in different conditions. XRD analysis indicated the changes of crystal structures of CUR might be the main cause of the improved water solubility. Reducing power and anti-degradation tests suggested CUR/PTT NPs could improve the anti-oxidation and anti-degradation of CUR. Additionally, the results of body weight gains, hematological examination, organ coefficients, hematoxylin and eosin staining demonstrated CUR/PTT NPs bearing the excellent in vivo bio-security. Therefore, this study may provide a new idea for the combination of food industry and nanoparticles. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Xueyan Hou, Jinying Liang, Xue Yang, Jintao Bai, Mingbo Yang, Ning Qiao, Zilong Hu, Xiqing Yan, Yongli Shi. Poloxamer188-based nanoparticles improve the anti-oxidation and anti-degradation of curcumin. Food chemistry. 2022 May 01;375:131674