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Encapsulation of Curcumin Using Electrospun Almond Gum Nanofibers: Fabrication and Characterization Publisher



Rezaei A1 ; Nasirpour A2
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

Source: International Journal of Food Properties Published:2018


Abstract

In this study, the fabrication of almond gum/polyvinyl alcohol (PVA) composite nanofibers loaded with curcumin or its β-cyclodextrin inclusion complex (βCDIC) using electrospinning process was studied. The preparation of inclusion complex was done using freeze drying method. The characterization of electrospun nanofibers was studied by FESEM, XRD, TGA and FTIR analysis. FESEM results showed that the fiber diameters were in the range of 98–169 nm. XRD analysis indicated the crystalline aggregates of curcumin in the fiber matrix, whereas curcumin-βCDIC did not show crystalline aggregates. Thermal stability of nanofibers increased after incorporation of curcumin and curcumin-βCDIC into them. FTIR analysis confirmed the formation of the complex between curcumin and βCD. The solubility of curcumin and curcumin-βCDIC incorporated into nanofibers were increased up to 70 and 160 times compared with pure curcumin, respectively. The results showed that almond gum nanofibers can be used as a suitable carrier for hydrophobic compounds to enhance their solubility for application in the food and pharmaceutical industries. © 2018 Atefe Rezaei and Ali Nasirpour.
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