KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/60732
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sari, T.P.; Mann, B.; Sharma, R.; Kumar, R.; Vikrant and Minaxi | en_US |
dc.date.accessioned | 2021-08-26T08:28:45Z | - |
dc.date.available | 2021-08-26T08:28:45Z | - |
dc.date.issued | 2014-07-22 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/60732 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Curcumin is the most active and least stable bioactive component of turmeric (Curcuma longa) plant. In the present study, an attempt has been made to overcome the instability during processing and bioavailability problems of curcumin by nanoencapsulation technology and the effect was evaluated by simulated digestion study. Curcumin was encapsulated in medium chain triglyceride oil droplets of nanoemulsion prepared by ultrasonification using whey protein concentrate-70 and Tween-80 as emulsifiers with an encapsulation efficiency of 90.56 ± 0.47%. The prepared nanoemulsion has particles of average diameter 141.6 ± 15.4 nm and zeta potential of 6.9 ± 0.2 mV. In vitro release kinetics of cur cumin from nanoemulsion by simulated gastrointestinal studies showed that the curcumin nanoemulsion was relatively resistant to pepsin digestion but pancreatin causes release of curcumin from nanoemulsion. The slow release of curcumin from the nanoemulsion was supposed to increase bioavailability. The total antioxidant activity of curcumin nanoemulsion was reduced from 3.53 ± 0.11 mM Trolox/mg of curcumin to 3.33 ± 0.02 mM Trolox/mg of curcumin after encapsulation. The prepared nanoemulsion was stable to pasteurization, different ionic strengths (0.1e1 M) and pH ranging from 3.0 to 7.0. The study has important implication in the formation and design of encapsulated bioactive systems. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Curcumin Nanoencapsulation Bioavailability Nanoemulsion Simulated gastrointestinal digestion | en_US |
dc.title | Process Optimization for the production of nanoencapsulated curcumin and analysis for physicochemical characteristics and antioxidant mechanism. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Not Available | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::National Dairy Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
Appears in Collections: | AS-NDRI-Publication |
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