Stability and loading properties of Curcumin encapsulated in saffron pollen
Curcumin (Cur), a polyphenolic compound with diverse pharmacological properties, was effectively encapsulated within saffron pollen (SP). The encapsulation process was validated using multiple analytical techniques, including fluorescence microscopy, thermogravimetric analysis (TGA), differential sc...
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Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2500125X |
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| author | Yaser Jafari Hossein Sabahi Ali Hossein Rezayan |
| author_facet | Yaser Jafari Hossein Sabahi Ali Hossein Rezayan |
| author_sort | Yaser Jafari |
| collection | DOAJ |
| description | Curcumin (Cur), a polyphenolic compound with diverse pharmacological properties, was effectively encapsulated within saffron pollen (SP). The encapsulation process was validated using multiple analytical techniques, including fluorescence microscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy (SEM) images revealed that Cur was integrated within the surface pores and the internal structure of SP. The adsorption isotherm of Cur onto SP was best described by the Freundlich isotherm model. The maximum loading capacity achieved was 14 % (w/w). TGA analysis indicated that the thermal stability of the SP/Cur complex was enhanced by 2.3 % and 20 % compared to their unencapsulated forms at temperature ranges of 0–300 °C and 300–600 °C, respectively. The DPPH assay demonstrated that the photostability of Cur in its encapsulated form was 4 times greater than that of free Cur after both were subjected to light exposure for 60 days. In conclusion, the findings substantiate that SP represents a novel and stable carrier for Cur. |
| format | Article |
| id | doaj-art-e6d85bd2a34c4667bb28cc528f1449ee |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-e6d85bd2a34c4667bb28cc528f1449ee2025-08-20T02:33:35ZengElsevierFood Chemistry Advances2772-753X2025-06-01710100910.1016/j.focha.2025.101009Stability and loading properties of Curcumin encapsulated in saffron pollenYaser Jafari0Hossein Sabahi1Ali Hossein Rezayan2Department of Nanobiotechnology and Biomimetics, School of Life Science Engineering, College of Interdisciplinary Science and Technology, University of Tehran, Tehran, Iran.Corresponding author.; Department of Nanobiotechnology and Biomimetics, School of Life Science Engineering, College of Interdisciplinary Science and Technology, University of Tehran, Tehran, Iran.Department of Nanobiotechnology and Biomimetics, School of Life Science Engineering, College of Interdisciplinary Science and Technology, University of Tehran, Tehran, Iran.Curcumin (Cur), a polyphenolic compound with diverse pharmacological properties, was effectively encapsulated within saffron pollen (SP). The encapsulation process was validated using multiple analytical techniques, including fluorescence microscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy (SEM) images revealed that Cur was integrated within the surface pores and the internal structure of SP. The adsorption isotherm of Cur onto SP was best described by the Freundlich isotherm model. The maximum loading capacity achieved was 14 % (w/w). TGA analysis indicated that the thermal stability of the SP/Cur complex was enhanced by 2.3 % and 20 % compared to their unencapsulated forms at temperature ranges of 0–300 °C and 300–600 °C, respectively. The DPPH assay demonstrated that the photostability of Cur in its encapsulated form was 4 times greater than that of free Cur after both were subjected to light exposure for 60 days. In conclusion, the findings substantiate that SP represents a novel and stable carrier for Cur.http://www.sciencedirect.com/science/article/pii/S2772753X2500125XCurcuminSaffron pollenMicroencapsulationThermal stabilityPhotostability |
| spellingShingle | Yaser Jafari Hossein Sabahi Ali Hossein Rezayan Stability and loading properties of Curcumin encapsulated in saffron pollen Food Chemistry Advances Curcumin Saffron pollen Microencapsulation Thermal stability Photostability |
| title | Stability and loading properties of Curcumin encapsulated in saffron pollen |
| title_full | Stability and loading properties of Curcumin encapsulated in saffron pollen |
| title_fullStr | Stability and loading properties of Curcumin encapsulated in saffron pollen |
| title_full_unstemmed | Stability and loading properties of Curcumin encapsulated in saffron pollen |
| title_short | Stability and loading properties of Curcumin encapsulated in saffron pollen |
| title_sort | stability and loading properties of curcumin encapsulated in saffron pollen |
| topic | Curcumin Saffron pollen Microencapsulation Thermal stability Photostability |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2500125X |
| work_keys_str_mv | AT yaserjafari stabilityandloadingpropertiesofcurcuminencapsulatedinsaffronpollen AT hosseinsabahi stabilityandloadingpropertiesofcurcuminencapsulatedinsaffronpollen AT alihosseinrezayan stabilityandloadingpropertiesofcurcuminencapsulatedinsaffronpollen |