Interaction and formation mechanism of zein-yeast carboxymethyl glucan nanoparticles for the encapsulation of curcumin.

In this study, novel zein-yeast carboxymethyl glucan (Zein-YCG) nanoparticles were prepared using a heat and ultrasonic co-assisted antisolvent-precipitation method. These nanoparticles were utilized to encapsulate hydrophobic nutraceuticals. The physicochemical characteristics and microstructures of these nanoparticles were strongly influenced by the zein-to-YCG mass ratio. The assembly of Zein-YCG nanoparticles is largely driven by hydrogen bonding, hydrophobic effects, and electrostatic attraction. The complex was spherical particles (d = 301.4 nm) with a negative charge (ζ = -16.8 mV) when the mass ratio is 10:3. They had good physical stability owing to their microscopic size along with intense electrostatic and steric repulsion. The nanoparticles achieved an encapsulation efficiency of 86.6% for curcumin and significantly enhanced their photostability and thermostability. In vitro gastrointestinal digestion demonstrated that the curcumin-encapsulated nanoparticles had sustained release characteristics under simulated small intestine conditions. Overall, the Zein-YCG nanoparticles show considerable promise as a delivery system for encapsulating, preserving, and delivering curcumin, with potential applications in functional foods and dietary supplements.