Abstract
Protein-based delivery systems can be used to increase the solubility and bioavailability of curcumin (Cur). In the current work, the synergistic effect of sodium caseinate (NaCas) and soluble soybean polysaccharide (SSPS) on improving the water solubility, stability and in vitro accessibility of Cur was investigated. Compared with SSPS, NaCas had a more prominent water solubilizing effect for Cur, at least ten times higher under the same conditions. This solubility increase was attributed to the formation of nanoscale colloidal complexes (~ 100 nm), exhibiting excellent dispersibility. The presence of SSPS did not significantly (p > 0.05) change the zeta potential (− 40 mV) or polydisperse index of the NaCas-based Cur nanocomplexes. However, SSPS significantly improved the environmental stability (pH, ionic strength and temperature) of the nanocomplexes, as well as the biological accessibility of Cur. Due to the good synergistic effect of SSPS and NaCas on the solubilization of Cur, the combination of NaCas/SSPS is expected to be an effective carrier for the preparation of water-soluble Cur nanocomplexes, and opens up the possibility of producing clarified Cur-enriched beverages.
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