Process Optimization for the Production of Nanoencapsulated Curcumin and Analysis for Physicochemical Characteristics and Antioxidant Mechanism

Polyphenols are compounds present in foods of plant origin that act as major antioxidants in a balanced diet. Curcumin, a polyphenolic phytochemical has been identified as a potent natural agent by ancient Indian and Chinese systems of medicine. The aim of the present study was to optimise the process for preparation of nanoencapsulated curcumin in different edible vegetable oils and to validate thephysicochemical properties and antioxidant effect in vitro. Curcumin could successfully encapsulate in palm oil, olive oil and butter oil by emulsion technique. The physicochemical properties of the prepared emulsions showed a strong dependence with the composition of the system. The highest solubility was obtained with oil rich in short chain fatty acid and increased with heating to 80C for 30 min. The curcumin encapsulated nanoparticles were able to withstand different processing temperature, change in pH (5-7) and ionic strength (0.1-1M). The total antioxidant activity of the encapsulated curcumin is slightly lower than that of unencapsulated one, determined by 2, 2 Diphenyl-1-picryl hydrazyl radical scavenging assay. The study suggests that nanoencapsulation can be a better platform to increase the solubility and stability of highly lipophilic and unstable phytochemicals and to protect them from harsh processing and environmental conditions.