Microfluidic assisted preparation of soybean hydrolyzed protein-curcumin nanocomplexes: Evaluation of structure, functional properties, and interaction mechanism

Abstract

The instability and low bioavailability of curcumin are the main reasons that limit its application. In this study, soy protein hydrolysate was used as a carrier to prepare soy hydrolysate curcumin nanocomposites assisted by microfluidization to improve the practical application of curcumin. Preparation of nanocomplexes through microfluidization increased the stability, intestinal targeting and bioavailability of curcumin (74 %). The nanocomposite exhibits high encapsulation efficiency (98 %) and loading capacity (10 mg/g), as well as smaller average particle size (100 nm) and polydispersity index (0.25) and good oxidation resistance. In addition, Fourier transform infrared spectroscopy and fluorescence spectroscopy showed that curcumin and soy protein hydrolysate were combined mainly through hydrophobic interactions and hydrogen bonds. The introduction of curcumin changed the secondary structure of hydrolysate. This study provides a new method to increase the stability and bioavailability of curcumin, and provide a new strategy for the application of curcumin and soy protein in related foods and functional beverages.