Chunka Zhou, Chuanqing Huang, Lu Li, Yunong Tian, Jin Zhang, Lin Lin, Changzhu Li, Yong Ye

Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity

  • Food Science
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AbstractApricot polysaccharides (APs) as new types of natural carriers for encapsulating and delivering active pharmaceutical ingredients can achieve high‐value utilization of apricot pulp and improve the solubility, the stability, and the antibacterial activity of insoluble compounds simultaneously. In this research, the purified APs reacted with bovine serum albumin (BSA) by the Maillard reaction, and with d‐α‐tocopheryl succinate (TOS) and pheophorbide A (PheoA) by grafting to fabricate two materials for the preparation of curcumin (Cur)‐encapsulated AP–BSA nanoparticles (CABNs) and Cur‐embedded TOS–AP–PheoA micelles (CTAPMs), respectively. The biological activities of two Cur nano‐delivery systems were evaluated. APs consisted of arabinose (22.36%), galactose (7.88%), glucose (34.46%), and galacturonic acid (31.32%) after the optimized extraction. Transmission electron microscopy characterization of CABNs and CTAPMs displayed a discrete and non‐aggregated morphology with a spherical shape. Compared to the unencapsulated Cur, the release rates of CABNs and CTAPMs decreased from 87% to 70% at 3 h and from 92% to 25% at 48 h, respectively. The antioxidant capacities of CABNs and CTAPMs were significantly improved. The CTAPMs exhibited a better antibacterial effect against Escherichia coli than CABNs due to the synergistic photosensitive effect between Cur and PheoA.

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