Encapsulation of Curcumin in Persian Gum Nanoparticles: An Assessment of Physicochemical, Sensory, and Nutritional Properties

Curcumin is the hydrophobic yellow pigment in turmeric with considerable health-promoting effects. However, its low water solubility and stability limit application. In current study, curcumin within Persian gum (PG) nanoparticles at 0.5%, 1%, 1.5% PG concentrations were encapsulated. The size of was range 326.0–397.4 nm. Based on TEM images curcumin-loaded nanoparticles, all samples had a spherical shape existed particular form without aggregation. Encapsulation efficiency 86.0–94.0%. Increasing concentration enhanced encapsulation curcumin. provided good protection against light, hydrogen peroxide, acidic pH. lowest related to free curcumin, highest concentration. Curcumin-loaded added kefir 2%, 3% concentrations. No significant differences observed between acidity, pH, apparent viscosity, consistency index fortified unfortified samples. All showed non-Newtonian behavior. Feeding rats caused lower level low-density lipoprotein (LDL), total cholesterol (TC), triglycerides (TG) compared feeding standard diet.