| Issue |
BIO Web Conf.
Volume 60, 2023
2022 4th International Conference on Biotechnology and Food Science (BFS 2022)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 10 | |
| Section | Biochemical Application and Genetic Engineering | |
| DOI | https://doi.org/10.1051/bioconf/20236001012 | |
| Published online | 11 May 2023 | |
Preparation, Assay and Stability Analysis of Curcumin-Polysaccharide Complexes
Hohhot No. 2 Middle School, China
* Corresponding author: rt234456678@163.com
Curcumin is a hydrophobic plant polyphenol with various functional properties such as antioxidant, antibacterial, anti-inflammatory, blood lipid regulator, hypotensive and anti-tumour, etc. However, it is sensitive to environmental factors such as light, oxygen and heat, and is prone to oxidative degradation and loss of biological activity during processing, storage and transportation, thus limiting its application. In this paper, chitosan and curcumin were used to form a complex to encapsulate and protect curcumin, and some modern assay techniques were used to examine the structural and functional properties of the complex and analyze its stability. RESULTS: Chitosan and curcumin could form a nanocomplex and the resistance of curcumin to light and heat was greatly enhanced after the formation of the complex. Significance: This study is of great importance to solve the problems of poor water dispersion, unstable physicochemical properties and difficult application of curcumin, and is of academic and practical significance for the future development and utilization of curcumin.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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