Encapsulation of curcumin by chia seed protein and mucilage hydrogels: Evaluation of stability and kinetic release

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, Mashhad Ferdowsi University, Mashhad, Iran

2 Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

3 Department of Fisheries, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

Abstract

Curcumin as a natural hydrophobic compound has anti-microbial and anti-cancer properties, but its low stability and high sensitivity have limited the bioavailability of this compound. The purpose of this research is to design chia seed protein and mucilage hydrogel for curcumin encapsulation. The encapsulation of this compound in the hydrogel structure can be an effective way to protect this compound during digestion in the digestive tract. For this purpose, first, hydrogel protein and mucilage 12.5% , which was optimized in terms of texture characteristics. The release behavior of curcumin in two conditions of stomach and intestine simulation for protein and mucilage 7.5% and 12.5% hydrogels were evaluated. The results showed that curcumin loaded in hydrogel protein and mucilage 12.5% has a better stability to free curcumin during heat and optical operations. The results related to the controlled release in laboratory conditions indicated that the total amount of curcumin release during gastric-intestinal digestion was 60.71% for the sample containing 7.5% protein and mucilage and 27.30% for the sample containing 12.5% protein and mucilage. As a result, the release rate of curcumin decreased with the increase of mucilage concentration in the simulated conditions of the stomach and intestine, which can show the good ability of combined hydrogels to protect curcumin in gastrointestinal conditions and deliver it to the colon. The release behavior of curcumin in the gastrointestinal tract was of the Fickian release type.

Keywords

Main Subjects


Encapsulation of curcumin by chia seed protein and mucilage hydrogels: Evaluation of stability and kinetic release

EXTENDED ABSTRACT

Introduction

Curcumin is a lipophilic bioactive ingredient found in turmeric. Due to its excellent antioxidant properties and high safety curcumin is known to possess anti-cancer and anti-microbial properties. However, curcumin is insoluble in water and has low stability and low bio-availability. Also, curcumin in the presence of light, heat, and oxygen is unstable and undergoes degradation via oxidation and isomerization. To overcome these problems, many researchers employed curcumin in carriers, such as nanoparticles and hydrogels. Among various delivery systems, hydrogels stand out for their ability to encapsulate, load, and release bioactive compounds. The swelling body known as a hydrogel is suited for use as a flexible material due to its high-water content and softness. They are employed in the food industry as carriers for bioactive substances because of their good biodegradability, and specific biological activity. So, encapsulation of biologically active ingredients in hydrogels with uniform network structures can improve their stability and bio-availability. For bioactive delivery, natural food-grade polymers such as proteins or polysaccharides are used as building blocks of hydrogels.  Proteins, as natural biopolymers, are secure and inexpensive carriers for the loading of curcumin with high nutrition value. According, in this research, chia protein was used as a carrier for the encapsulation of curcumin. Due to the weak mechanical characteristics of protein-based cold-set hydrogels and their sensitivity to enzymatic degradation, scientists have concentrated on developing protein/polysaccharide binary gels. Chia mucilage is a hydrophilic heteropolysaccharide. Chia mucilage can be employed as an encapsulating agent of probiotics. Our main aim was to determine whether encapsulation affects the release of curcumin from the delivery system and to study the release kinetics of curcumin in simulated gastrointestinal situations.

Materials and Methods

Chia seeds were purchased from Jam Noor Talai Company Iran and kept at room temperature. In the Transfer Phenomena Lab, mucilage and protein isolates were extracted and purified. Protein solutions were prepared by dissolving in double-distilled water for 2 hours at room temperature while using magnetic stirring to achieve various protein concentrations (7.5%, 10%, 12.5%, 15%, 20%, 25%, and 30% w/v). Furthermore, solutions were created by using a magnetic stirrer for 2 hours while adding the mucilage stock solution at various concentrations (7.5%, 10%, 12.5%, 15%). The solutions' pH was raised to 7.3 ± 0.12 with 1 M NaOH, followed by an overnight chill in the fridge to complete hydration. The protein and mucilage solutions were heated at 90 °C for 20 minutes the next day. As a result, tap water was used to bring the vials' temperature down to room temperature. They were stored in the refrigerator for 24 hours. A curcumin suspension with a concentration of 80 mg/mL was prepared in 50 % aqueous ethanol solution. The final ratio of curcumin to protein is 1:350 (w/w). The mixture was stirred on a magnetic stirrer for 1 hour at room temperature.

Results and Discussion

The results indicated that the gel made with 12.5% protein and 12.5% mucilage exhibited better mechanical properties, so it was selected for curcumin recovery and other evaluations. The encapsulation efficiency and loading amount of curcumin in chia protein isolate and mucilage were 90.15 ± 0.05% and 9.76 ± 0.08 µg.mg-1, respectively. The instability index of protein and mucilage hydrogel 12.5 % was smaller than the instability index of free curcumin and it indicates better stability of curcumin in the protein and mucilage hydrogel 12.5%. The mean diameter by volume and the number of particles during the time after the heating process at pH 7 in protein, curcumin, and mucilage hydrogel 12.5% decreased. However, the polydispersity indices of protein and mucilage hydrogel solutions were significantly affected by curcumin loading (p ˂ 0.05).

Conclusion

Our study indicated that chia seed protein isolates /chia seed mucilage gels had high entrapment efficiency and could preserve curcumin in the upper gastrointestinal tract. The results of release in vitro conditions showed that the overall release of curcumin during gastrointestinal digestion for the sample containing 7.5% protein and mucilage was 60.71% and for the sample containing 12.5% protein and mucilage was 27.30%. Therefore, protein hydrogels and mucilage can prevent the spread and demolition of curcumin loaded in the upper gastrointestinal tract. Hydrogels are therefore useful in delivering biological compounds to the colon.

Alavi, F., Emam – Djomeh, Z., Yarmand, M. S., Salami, M., Momen, S., & Moosavi – Movahedi, A. A. (2018). Cold gelation of curcumin loaded whey protein aggregates mixed with k – carrageenan: Impact of curcumin loaded whey protein aggregates mixed with k – carrageenan, Impact of gel Microstructure on the gastrointestinal fate of curcumin. Food Hydrocolloids. 85, 267–280. https://doi.org/10.1016/j.foodhyd.2018.07.012
Aliabbasi, N., Emam – Djomeh, Z., Askari, G., & Salami, M. (2021). Pinto bean protein – based acid – induced cold – set gels as carriers for curcumin delivery Fabrication and characterization. Food Hydrocolloids for Health.1(100035). https://doi.org/10.1016/j.fhfh.2021.100035
Amiryousefi, M. R., Mohebbi, M., Golmohammadzadeh, S., & Koocheki, A. (2016). Encapsulation of caffeine in hydrogel colloidosome: optimization of fabrication, characterization and release kinetics evaluation. Flavour and fragrance journal. 31(2), 163 – 172. https://doi.org/ 10.1002/ffj.3297
Ansari, M. J., Ahmad, S., Kohli, K., Ali, J., & Khar, R. K. (2005). Stability-indicating HPTLC determination of curcumin in bulk drug and pharmaceutical formulations. Journal of pharmaceutical and biomedical analysis. 39 (1-2), 132-138. https://doi.org/10.1016/j.jpba.2005.03.021
Appendino, G., Allegrini, P., Combarieu, E.D., Novicelli, F., Ramaschi, G., Sardone, N. (2022). Shedding light on curcumin stability. Fitoterapia. 156, 105084. https://doi.org/10.1016/j.fitote.2021.105084
Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S.H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultra filtration and isoelectric precipitation techniques. Journal of Food Research International. 43, 537–546. https://doi.org/10.1016/j.foodres.2009.07.021
Delaram, B. (2023). Exploring the possibility of producing cold-set whey protein- Lepidium perfoliatum seed gum hydrogel for curcumin encapsulation (Masterʹs thesis, Ferdowsi University, Mashhad). Retrieved from previous Theses.
Guo, Q., Bayram, I., Zhang, W., Su, J., Shu, X., Yuan, F., Mao, L., & Gao,Y. (2020). Fabrication and characterization of curcumin - loaded pea protein isolate - surfactant complexes at neutral pH. Food Hydrocolloids. 106214.1 - 48. https://doi.org/10.1016/j.foodhyd.2020.106214
Gupta, S., Ghoshal, G. (2024). Plant protein hydrogel as a delivery system of curcumin: Characterization and in vitro release kinetics. Journal of Food and Bioproducts Processing. 143.66-79. https://doi.org/10.1016/j.fbp.2023.10.007
Hsieh, K.C., Lin, T.C., & Kuo, M. I. (2022). Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu. Food Science and Technology.154, 1-9. https://doi.org/10.1016/j.lwt.2021.112676
Jalali, M. (2017). Encapsulation of curcumin inside the casein micelles of camel milk and production of powder from the produced particles (Masterʹs thesis, Tehran University, Karaj). Retrieved from previous Theses.
Katunzi-Kilewela, A., Kaale, L. D., Kibazohi, O., & Rweyemamm, L.M.P. (2021). Nutritional, health benefits and usage of chia seeds (Salvia hispanica): African Journal of Food Science.15(2), 48-59.
Kazemi – Taskooh, Z., Varidi, M. (2021). Designation and characterization of cold – set whey protein – gellan gum hydrogel for iron entrapment. Food Hydrocolloids. 111, 106205: 1–60.
Kim, Y.H., Furuya, H., & Tabata, Y. (2014). Enhancement of bone regeneration by the dual release of a Macrophage recruitment agent and platelet-rich plasma from gelatin hydrogels. Biomaterials. 35, 214-224.
Kuhn, K. R., Cavallieri, A. L. F., & Da Cunha, R. L. (2010). Cold‐set whey protein gels induced by calcium or sodium salt addition. International journal of food science & technology. 45(2), 348-357. https://doi.org/10.1111/j.1365-2621.2009.02145.x.
Lee, B.H., Choi, H.A., Kim, M.R., Hong, J. (2013). Changes in chemical stability and bioactivities of curcumin by ultraviolet radiation. Journal of Food Science and Biotechnology. 22, 279-282. https://doi.org/10.1007/s10068-013-0038-4
Liu, F., Li, R., Mao, L. Y., & Gao, L. (2018). Ethanol-induced composite hydrogel based on propylene glycol alginate and zein: Formation, characterization and application, Food chemistry. 255, 390-398. https://doi.org/10.1016/j.foodchem.2018.02.072
Maltais, A., Remondetto, G. E., Gonzalez, R., & Subirade, M. (2005). Formation of soy protein isolate cold‐set gels: Protein and salt effects. Journal of food science. 70(1), C67-C73.https://doi.org/10.1111/j.1365-2621.2005.tb09023.x
Marin Flores, F.M., Acevedo, M.J., Tamez, R.M., Nevero, M.J., & Garay, A.L. (2008). Word International Property Organization. Method for obtaining mucilage from Salvia hispanica L. Mexico.WO / 2008 / 0044908.
Moghadam, M., Salami, M., Mohammadian. M., Delphi, L., Sepehri, H., Emam - Djomeh, Z., & Moosavi- Movahedi, A.A. (2019). Walnut protein - curcumin complexes: fabrication, structural characterization, antioxidant properties, and in vitro anticancer activity, Journal of Food Measurment and Characterization. https://doi.org/10.1007/s11694-019-00336-9
Moghaddasi Farimani, F. (2018). Natural nanoemulsion curcumin: preparation and characterization of solubility, stability, antioxidant activity and toxicity assessment (Ph.D. ʹs thesis, Ferdowsi University, Mashhad). etrieved from previous Theses.
Mohammadian, M., Salami, M., Momen, S., Alavi, F., & Emam - Djomeh, Z. (2019). Fabrication of curcumin – loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior, LWT –Food Science and Technology. 103, 94-100. https://doi.org/10.1016/j.lwt.2018.12.076
Mousavi Baygi, S.F., Koocheki, A., Ghorani, B., & Mohebbi, M. (2023). Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions.Iranian Food Science and Technology Research Journal. 57-78. [in Persian].
Peng, H., Xiong, H., Li, J, Xie, M., Liu, Y., Bai, C., & Chen, L. (2010). Vanilliin cross – linked chitosan microspheres for controlled release of reseveratrol. Food Chemistry. 121(1), 23–28. https://doi.org/10.1016/j.foodchem.2009.11.085
Pinheiro, A.C., Coimbra, M.A., & Vicente, A.A. (2016). In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition. Food Hydrocolloids. 52, 460–467.https://doi.org/10.1016/j.foodhyd.2015.07.025
Rafiee, Z., Nejatian, M., Daeihamed, M., & Jafari, S.M. (2018). Application of different nanocarriers for encapsulation of cumrcumin. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2018.1495174.
Sagiri, S. S., Singh, V. K., Kulanthaivel, S., Banerjee, I., Basak, P., Battachrya, M. K., & Pal, K. (2015). Stearate organogel – gelatin hydrogel based bigels: Physicochemical, thermal, mechanical characterizations and in vitro drug delivery applications. Journal of the mechanical behavior of biomedical materials. 43, 1–17. https://doi.org/10.1016/j.jmbbm.2014.11.026
Saha, D. and Bhattacharya, S. (2010). Characteristics of gellan gum based food gel. Journal of Texture Studies. 41: 459-471. https://doi.org/10.1111/j.1745-4603.2010.00236.x
Sanderson, G.R. 1990. Gellan gum. In P. Harris, Food gels.
Saze-Plaze, P., Navas, M.J., Wybraniec, S., Michalowski, T., & Asuero, A.G. (2013). An overview of the Kjeldahl method of nitrogen determination. Part II. Sample preparation, working scale, in strumental Finish, and quality control. Critical Reviews in Analytical Chemistry. 43(4), 224-272. https://doi.org/10.1080/10408347.2012.751787
Shankar, S., Ganapathy, S., Chen, Q., & Srivastava, R. K. (2008). Curcumin sensitizes TRAIL – resistant xenografts: Molecular mechanisms of apoptosis, metastasis and an- giogenesis. Molecular Cancer. 7(1), 16. 10.1186/1476 - 4598 – 7 - 16. https://doi.org/ 10.1186/1476-4598-7-16
Somchue, W., Sermsri, W., Shiowatana, J., & Siripinyanond, A. (2009). Encapsulation of α – tocopherol in rotein – based delivery particles. Food Research International. 42, 909–914. https://doi.org/10.1016/j.foodres.2009.04.021
Tripathi, R., & Mishra, B. (2012). AAPS PharmSciTech. 13. 1091.
Vahedifar, A., Madadlou, A., & Salami, M. (2018). Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels. International Dairy Journal. 79, 43–51. https://doi.org/10.1016/j.idairyj.2017.12.003
Wang, C., liu, Z., Xu, G., Yin, B., &Yao, P. (2016). Preparation and Characterization of chia seed protein isolate - chia seed gum complex coacervates. Food Hydrocolloids. 52, 554-563. http://dx.doi.org/10.1016/j.foodhyd.2015.07.033
Wang, Y., Sun, R., Xu, X., Du, M., Zhu, B. (2021). Structural interplay between curcumin and soy protein to improve the water- solubility and stability of curcumin. International Journal of Biological Macromolecules. 193, 1471-1480. https://doi.org/10.1016/j.ijbiomac.2021.10.210
Xu, D., Aihemaiti, Z., Cao, Y., Teng, C., and Li, X. 2016. Physicochemical stability, microheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flax seed gum and chitosan. Food Chem. 202: 156–164. https://doi.org/10.1016/j.foodchem.2016.01.052
Yang, J., Zhou, Y., & Chen, L. (2017). Elaboration and characterization of barley protein nanoparticles as an oral delivery system for lipophilic bioactive compounds. Food & unction. 5, 92-101. https://doi.org/10.1016/j.foodhyd.2016.07.023
Zheng, B., Zhang, Z., Chen, F., Luo, X., & McClements, D.J. (2017). Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads. Food Hydrocolloids. 71, 187-197. https://doi.org/10.1016/j.foodhyd.2017.05.022
Zheng, B., & McClements, D.J. (2020). Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability. Molecules. 25(12), 2791. https://doi.org/10.3390/molecules25122791