Abstract Title:

Stability and loading properties of curcumin encapsulated in Chlorella vulgaris.

Abstract Source:

Food Chem. 2016 Nov 15 ;211:700-6. Epub 2016 May 19. PMID: 27283686

Abstract Author(s):

Yaser Jafari, Hossein Sabahi, Mahdi Rahaie

Article Affiliation:

Yaser Jafari


Curcumin (Cur), a polyphenols with pharmacological function, was successfully encapsulated in algae (Alg) cell (Chlorella vulgaris) as confirmed by fluorescence microscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and Fourier transform-infrared spectroscopy (FT-IR). Fluorescence micrographs, TGA, DSC and FTIR spectra suggested the hypothesis inclusion Cur in Nano-empty spaces inside cell wall of Alg. The TGA analysis showed that the thermal stability of Alg and Cur at algae/curcumin complex was 3.8% and 33% higher than their free forms at 0-300°C and 300-600°C ranges, respectively. After encapsulation in Alg cells, the photostability of Cur was enhanced by about 2.5-fold. Adsorption isotherm of Cur into Alg was fitted with the Freundlich isotherm. The microcapsules were loaded with Cur up to about 55% w/w which is much higher than otherreported bio-carriers. In conclusion, the data proved that Chlorella vulgaris cell can be used as a new stable carrier for Cur.

Study Type : In Vitro Study

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