Development and evaluation of characterization and antioxidant activity of curcumin nanodispersion

Introduction: Curcumin is a natural polyphenol found in the rizome of the turmeric. Curcumin, possesses multiple biological activities. However, its application is limited due to its poor water solubility and instability under adverse conditions. Encapsulation is a way to overcome these challenges.. The aim of the present work is the preparation of colloidal nanodispersion, based on natural food ingredients, to be used as delivery system of a bioactive compound, curcumin, with the ultimate goal of improving the antioxidant activity of the encapsulated curcumin.Methods: Curcumin nanodispersions were prepared using sodium caseinate, gum Arabic, and Tween20, as stabilizer system, through a solvent displacement process followed by acidification. The interactions among these three surface active compounds, in the formation and physicochemical properties of produced nanodispersions were studied by applying a Response Surface Methodology (RSM). Antioxidant activity of curcumin nanodispersions generated by the (2,2-diphenyl-1-picrylhydrazyl) DPPH method.Results: The results of the analysis showed that the effects of linear, quadratic and interaction of parameters on responses were significant. By increasing the biopolymers concentration, the particles size were increased. With increasing the concentration of sodium caseinate the encapsulation effiency of nanoparticles were increased. Also, the nanoparticles showed that good antioxidant activity compared to commercial curcumin.Conclusions: The solvent displacement technique enables to obtain three component nanodispersion making possible to extend the use of curcumin like a natural antioxidant agent in aqueous food products, that not only didnot harmful, but also has the nutritional and medicinal properties