Sheikhzadeh S1, Alizadeh M1, Rezazad M1, Hamishehkar H2.
J Food Sci Technol. 2016 Nov;53(11):3904-3915. doi: 10.1007/s13197-016-2377-7. Epub 2016 Nov 7.This study aimed at encapsulation of poor water-soluble curcumin so that it could be utilized in various food products as a functional ingredient. Biopolymer nanoparticles were assembled from sodium caseinate and gum arabic using electrostatic complexation in the presence of nonionic surfactant Tween 20. Fourier transform infrared spectroscopy was used to investigate the interactions of curcumin with protein, polysaccharide and surfactant. Read More