Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for...

Area of Science:

• Food Science and Technology
• Materials Science
• Nanotechnology

Background:

• Hydrophobic compounds like curcumin have limited bioavailability.
• Developing effective delivery systems is crucial for enhancing their therapeutic potential.
• Food-grade nanoparticles offer a safe and sustainable solution for encapsulating bioactive compounds.

Purpose of the Study:

• To fabricate and characterize polyelectrolyte complex nanoparticles (PEC NPs) using lactoferrin (LF) and pectin.
• To utilize these PEC NPs as a delivery system for hydrophobic curcumin.
• To evaluate the encapsulation efficiency, controlled release, and antioxidant activity of curcumin-loaded PEC NPs.

Main Methods:

• Fabrication of PEC NPs via electrostatic interactions between heat-denatured LF and pectin.
• Optimization of PEC NP synthesis conditions (e.g., mass ratio, pH).
• Encapsulation of curcumin and characterization of resulting nanoparticles (size, zeta potential, encapsulation efficiency, loading content).

Main Results:

• Optimized PEC NPs were spherical with a size of ~208 nm and zeta potential of ~-32 mV.
• Curcumin encapsulation efficiency reached ~85.3% with a loading content of ~13.4%.
• LF/pectin PEC NPs demonstrated in vitro controlled release and significant antioxidant activity of curcumin.

Conclusions:

• A facile and fast method for synthesizing nanoscale, food-grade delivery systems was established.
• LF/pectin PEC NPs effectively improved curcumin's water solubility and bioavailability.
• These nanoparticles show promise for enhancing the delivery and efficacy of hydrophobic bioactive compounds.