Process Optimization for the production of nanoencapsulated curcumin and analysis for physicochemical characteristics and antioxidant mechanism

Polyphenols are compounds present in foods of plant origin that act as
major antioxidants in a balanced diet. Curcumin, a polyphenolic
phytochemical has been identified as a potent natural agent by ancient
Indian and Chinese systems of medicine. The aim of the present study
was to optimise the process for preparation of nanoencapsulated
curcumin in different edible vegetable oils and to validate
thephysicochemical properties and antioxidant effect in vitro.
Curcumin could successfully encapsulate in palm oil, olive oil and
butter oil by emulsion technique. The physicochemical properties of
the prepared emulsions showed a strong dependence with the
composition of the system. The highest solubility was obtained with oil
rich in short chain fatty acid and increased with heating to 800
C for 30 min. The curcumin encapsulated nanoparticles were able to withstand
different processing temperature, change in pH (5-7) and ionic strength
(0.1-1M). The total antioxidant activity of the encapsulated curcumin
is slightly lower than that of unencapsulated one, determined by 2, 2
Diphenyl-1-picryl hydrazyl radical scavenging assay. The study
suggests that nanoencapsulation can be a better platform to increase the
solubility and stability of highly lipophilic and unstable
phytochemicals and to protect them from harsh processing and
environmental conditions.