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Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles

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Industry: Food chemistry
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Instrument: Vasco

Industry: Food chemistry

DOI: https://doi.org/10.1016/j.ifset.2021.102728

Keywords: Biopolymer nanoparticles; Curcumin; Encapsulation; Stability; Antioxidant capacity; Controlled release.

In this study, Grass pea (Lathyrus sativus) protein isolate (GPPI)/Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were used as a wall material for encapsulation of Curcumin (Cur). For this purpose, GPPI-Cur-AHSG capsules were prepared by two fabrication methods and physicochemical, structural, morphological and bio accessibility were evaluated. (312 characters)
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