Preparation of Curcumin Loaded Egg Albumin Nanoparticles Using Acetone and Optimization of Desolvation Process

被引：0
作者：
D. S. Aniesrani Delfiya
K. Thangavel
D. Amirtham
机构：
[1] Tamil Nadu Agricultural University,Department of Food and Agricultural Process Engineering
来源：
The Protein Journal | 2016年 / 35卷
关键词：
Egg albumin; Curcumin; Nanoparticles; Desolvation; Acetone;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study, acetone was used as a desolvating agent to prepare the curcumin-loaded egg albumin nanoparticles. Response surface methodology was employed to analyze the influence of process parameters namely concentration (5–15 %w/v) and pH (5–7) of egg albumin solution on solubility, curcumin loading and entrapment efficiency, nanoparticles yield and particle size. Optimum processing conditions obtained from response surface analysis were found to be the egg albumin solution concentration of 8.85 %w/v and pH of 5. At this optimum condition, the solubility of 33.57 %, curcumin loading of 4.125 %, curcumin entrapment efficiency of 55.23 %, yield of 72.85 % and particles size of 232.6 nm were obtained and these values were related to the values which are predicted using polynomial model equations. Thus, the model equations generated for each response was validated and it can be used to predict the response values at any concentration and pH.
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页码：124 / 135
页数：11
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