Abstract
Cellular-uptake and storage stability of nanocurcumin formulations remains a challenge due to loss of their functional properties over time. In this work, a novel nano-curcumin functionalized milk cream powder (CP) was developed and analyzed for the stabilityand retention of physico-fucntional properties in an accelerated storage conditions. The powder was prepared through microfluidization of milk-cream emulsion, and spray-dried assisted encapsulation with sodium caseinate (N) and gum arabic (G) as carriers, followed by storage at 25 and 50 °C for 60 days. Results showed that NCP exhibited higher curcumin stability and antioxidant-activity during storage as compared to the control, even at 50 °C after 60 days. TEM of NCP revealed that curcumin particles were still in nano-form (50–150 nm) after in-vitro digestion and storage. Curcumin bioavailability did not change after accelerated storage period as 86.57% (day 60) absorption in Caco-2 cells versus 95.01% (day 0) in NCP was observed. In-vitro cytotoxicity assay confirmed safety of the developed nanocurcumin formulations even after 60 days of storage in accelerated conditions.
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