Journal of Food and Bioprocess Engineering

Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

Document Type : Original research

Authors

1 Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran

2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. The curcumin-egg white protein complexes were prepared at pH values of 7.0 and 3.0. The results indicated that the binding of curcumin to egg white proteins at pH values of 7.0 and 3.0 drastically improved its water solubility. The fluorescence measurements showed that the hydrophobic interactions were generated between the curcumin and proteins. The curcumin-loaded egg white prepared at pH 7.0 and 3.0 also had a good antioxidant activity that was measured by radical (ABTS and DPPH) scavenging activity and reducing power test.  In general, the findings of this study suggested that the egg white can be considered as an efficient system for increasing the aqueous solubility and antioxidant activity of curcumin which enhances its applications in different fields including food, cosmetic, and pharmaceutical industries.

Keywords

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Journal of Food and Bioprocess Engineering
Volume 2, Issue 1
June 2019
Pages 55-60