Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants.
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Summary
The behaviour of this system and the curcumin release kinetics in food stimulants make the LF nanohydrogel an interesting system to associate with lipophilic nutraceuticals and to incorporate in refrigerated food products of a hydrophilic nature.
- Type
- article
- Published
- 2019-12-04
- Cited by
- 28
- References
- 38
- OpenAlex
- https://openalex.org/W2983133647
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:208627152
Keywords
Curcumin, Chemistry, Nutraceutical, Kinetics, Lactoferrin
References
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- Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability.
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- Physical effects upon whey protein aggregation for nano-coating production
- Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
- Interaction of curcumin with β-lactoglobulin-stability, spectroscopic analysis, and molecular modeling of the complex.
- beta-Lactoglobulin binding properties during its folding changes studied by fluorescence spectroscopy.
- Hydrophobic hydration driven self-assembly of curcumin in water: similarities to nucleation and growth under large metastability, and an analysis of water dynamics at heterogeneous surfaces.
- Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
- Spectroscopic investigation of the interaction between riboflavin and bovine serum albumin
- Nature of Polyphenol−Protein Interactions
- Surface adsorption of recombinant human interferon-gamma in lyophilized and spray-lyophilized formulations.
Cited by
- Potential of Nanonutraceuticals in Increasing Immunity
- Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage.
- One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility.
- Tackling older adults’ malnutrition through the development of tailored food products
- Protein-Based Nanohydrogels for Bioactive Delivery
- Emerging challenges in assessing bio-based nanosystems' behaviour under in vitro digestion focused on food applications - A critical view and future perspectives.
- Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System
- Application of nanostructured delivery systems in food: From incorporation to detection and characterization
- Incorporation of curcumin-loaded lipid-based nano delivery systems into food: Release behavior in food simulants and a case study of application in a beverage.
- Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method.
- Design of Innovative Biocompatible Cellulose Nanostructures for the Delivery and Sustained Release of Curcumin
- Nose-to-brain delivery of self-assembled curcumin-lactoferrin nanoparticles: Characterization, neuroprotective effect and in vivo pharmacokinetic study
- Properties and Biological Effects of Curcumin in Food Product Development
- Assessing the In Vitro Digestion of Lactoferrin-Curcumin Nanoparticles Using the Realistic Gastric Model
- Coating carboxymethylpachymaran on bovine serum albumin (BSA) nanoparticles for the encapsulation and oral delivery of curcumin
- Co-assembled whey protein and proanthocyanidins as promising biocarrier for hydrophobic pterostilbene: Fabrication, characterization and cellular antioxidant potential.
- Formation of bovine serum albumin-galangin nanoparticles and their potential to inhibit ROS-induced inflammation: Enthanol desolvation vs. pH-shiftng method.
- Lactoferrin as a Versatile Agent in Nanoparticle Applications: From Therapeutics to Agriculture
- Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives
- Gum Arabic modified nano-nutriosomes for curcumin encapsulation: Characterization, influence on physicochemical, microstructural and microbial properties of integrated yogurt.
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