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Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

Author:
Li, Xiao-Min, Wu, Zheng-Zong, Zhang, Bao, Pan, Yi, Meng, Ran, Chen, Han-Qing
Source:
Food chemistry 2019 v.293 pp. 197-203
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy, X-ray diffraction, bioactive compounds, chitosan, crosslinking, crystal structure, curcumin, encapsulation, functional foods, gastrointestinal system, nanoparticles, starch, transmission electron microscopy, viscoelasticity
Abstract:
The purpose of this research was to prepare nanogels by covalent cross-linking carboxymethyl starch (CMS) and chitosan hydrochloride (CHC) as novel delivery systems for curcumin. The spherical structure of CHC-CMS nanogels was verified by transmission electron microscopy. Fourier transform infrared spectroscopy confirmed that the amide linkage was formed between CHC and CMS. X-ray diffraction data exhibited that the crystalline structure of CHC was destroyed after covalent cross-linking with CMS, which further confirmed that the CHC-CMS nanogels were formed. Furthermore, the nanogels behaved as viscoelastic solids over the entire frequency range. Meanwhile, the nanogels showed excellent pH-sensitivity and high encapsulation efficiency of curcumin (89.49%–94.01%). Compared to free curcumin, curcumin encapsulated in nanogels displayed sustained release profile in simulated gastrointestinal conditions. These results suggested that the nanogels had been successfully fabricated and could be used as ideal carriers for curcumin and other bioactive compounds in functional foods.
Agid:
6393831