Fabrication of curcumin encapsulated in casein-ethyl cellulose complexes and its antibacterial activity when applied in combination with blue LED irradiation

Journal article

Authors/Editors

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Publication Details

Author list: Zhang, Lihui; Zhang, Min; Devahastin, Sakamon; Liu, Kun;

Publisher: Elsevier

Publication year: 2022

Volume number: 134

ISSN: 0956-7135

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85120410921&doi=10.1016%2fj.foodcont.2021.108702&partnerID=40&md5=3e0f64e2866ad7ff9c63da3e67bd1532

Languages: English-United States (EN-US)

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Abstract

Casein and ethyl cellulose (Cas + EC) complexes were fabricated and used for encapsulation of curcumin (Cur). Physicochemical properties of Cas + EC/Cur along with its antibacterial activity when used in combination with blue LED irradiation were investigated. Encapsulation efficiency of microparticles at Cas:EC of 1:1 was the highest at 92.4%, with average particle size of 1.47 μm and ζ-potential of −21.40 mV. Fourier transform infrared spectroscopy revealed that Cur was well encapsulated in Cas + EC by electrostatic interactions; more hydrogen bonds were also formed. At optimal encapsulation condition, Cur exhibited good thermal stability; its water solubility improved 69 folds, while its release rate in oily food mimic reached 76%. Cas + EC/Cur in combination with blue LED irradiation could rapidly inactivate Escherichia coli ATCC 43894, Staphylococcus aureus ATCC 23235 and Pseudomonas aeruginosa MCC-208. Such desirable activities are attributed to the production of reactive oxygen species, which caused increased membrane permeability and reduced bacterial cell integrity. © 2021 Elsevier Ltd

Keywords

Bacterial cells, Hydrogen bonding