Synergistic Effect of Lecithin and Alginate, CMC, or PVP in Stabilizing Curcumin and Its Potential Mechanism

TY - JOUR

T1 - Synergistic Effect of Lecithin and Alginate, CMC, or PVP in Stabilizing Curcumin and Its Potential Mechanism

AU - Cai, Wo-Qi

AU - Liu, Xuanling

AU - Chen, Wenting

AU - Huang, Zijie

AU - Li, Chendong

AU - Huang, Xianru

AU - Harold, Corke

AU - Su, Bao-Lian

AU - Zhang, Bo-Bo

AU - Yang, Qiong-Qiong

PY - 2023/7/1

Y1 - 2023/7/1

N2 - This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.

AB - This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.

KW - Nanocomplex

KW - Bioactive compound

KW - Stability mechanism

KW - Molecular dynamic simulation

KW - Binding energy

U2 - 10.1016/j.foodchem.2023.135634

DO - 10.1016/j.foodchem.2023.135634

M3 - 文章

C2 - 36780858

SN - 0308-8146

VL - 413

JO - Food Chemistry

JF - Food Chemistry

ER -