Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin

Curcumin (Cur) is a multifunctional bioactive substance. However, the hydrophobicity and environmental sensitivity restrain its applications. In this study, Cur was encapsulated in hordein/chitosan core-shell nanoparticles (HCPs) to improve its physicochemical stability. Cur-loaded hordein/chitosan nanoparticles (CHCPs) had larger particle sizes and higher zeta potential than HCPs, indicating Cur was successfully carried. Fourier transform infrared spectroscopy revealed that hydrogen bonds and hydrophobic interaction were the main driving forces for fabricating these two kinds of nanoparticles. In comparison with the other CHCPs, CHCP2:1 presented the highest encapsulation efficiency (85.70%). Furthermore, CHCP2:1 kept good stability in acidic and high ionic strength conditions. Simultaneously, CHCP2:1 effectively improved the thermal stability and the photostability of Cur. This study provides a new solution to accelerate the application of hordein-based delivery systems in the food industry.