Preparation of curcumin-loaded cochleates: characterisation, stability and antioxidant properties

Abstract

Curcumin (CUR) has a wide range of applications in functional foods. However, it has some disadvantages such as poor water solubility and stability. To solve these problems, CUR was encapsulated into cochleates with an encapsulation efficiency of 83.66% and a diameter of about 403.9 nm. The study found that the stability of CUR-loaded cochleates (CUR-Cochs) was improved when compared with that of the curcumin-loaded liposomes (CUR-Lipos). Additionally, it showed that the DPPH scavenging ability of CUR-Cochs was equivalent to free CUR. In addition, 3 μM CUR-Cochs could significantly reduce the MDA content and the LDH release, and increased SOD activity in the H₂O₂ induced NIH3T3 cell oxidative damage model. The expression of Nrf2 and NQO1 proteins were obviously increased in the CUR-Cochs group, indicating that CUR-Cochs could effectively reduce NIH3T3 cell damage caused by H₂O₂. The CUR-Cochs could improve the stability of CUR with a desired anti-oxidation ability, which may mean that it is feasible for it to be applied further in functional foods.