Nanoencapsulation of curcumin by sodium caseinate and gum Arabic

Abstract

The aim of this study was to prepare and characterize the curcumin-loaded biopolymeric nanodispersion containing sodium caseinate and gum Arabic. Box-Behnken design was used to explore the effects of sodium caseinate concentration (0.1-0.3 wt%), gum Arabic concentration (0.5-1 wt%), Tween 20 concentration (0-0.2 wt%) and pH (4.8-5.2) on the particle size, span and encapsulation efficiency. Applying graphical method, optimum preparation zone was found to be sodium caseinate concentration of 0.24-0.28 wt%, gum Arabic concentration of 0.59-0.87 wt%, Tween 20 concentration of 0.13-0.2 wt% and pH of 5.04-5.11. At this optimum zone, particle size and span were smaller than 80 nm and 0.6, respectively and encapsulation efficiency of nanodispersion was greater than 90%.