Euro-Global Conference on Biotechnology and Bioengineering

September 06-08, 2021 | Online Event

September 06-08, 2021 | Online Event
ECBB 2021

Fernanda Vitoria Leimann

Speaker at Biotechnology and Bioengineering 2021 - Fernanda Vitoria Leimann
Federal University of Technology, Nigeria
Title : Nanoencapsulated curcumin Bioactivity, physical & chemical properties and application

Abstract:

Curcumin, the principal curcuminoid of turmeric (Curcuma longa L.), has been largely studied due to its bioactive properties. The main problem involved in many curcumin applications is its poor water solubility. Encapsulation of curcumin by different techniques has also been largely studied to overcome this problem. The choice of which technique, type of encapsulating agent and other processing conditions are important to determine curcumin bioactivity, physical & chemical properties, as well as the proper applications. Another technique applied to surpass this problem is the wet milling, that allows the size reduction of water insoluble compounds. In the present work two strategies of curcumin encapsulation were investigated, the nanoprecipitation (zein as encapsulating agent) and the solid dispersion (polyvinylpyrrolidone (PVP) and poloxamer 407 as encapsulating agents). Also, the wet milling technique was used in order to produce curcumin microcrystals. The produced nanoparticles and microcrystals were compared in relation to their thermal properties (Differential Scanning Calorimetry) and curcumin-encapsulating agent chemical interactions (Fourier Transform Infrared Spectroscopy). The obtained materials were evaluated in relation to their antioxidant activity (TBARS assay), antimicrobial activity against Escherichia coli and Pseudomonas aeruginosa, cytotoxicity (SRB assay) in four human tumor cell lines: MCF-7 (breast adenocarcinoma), NCI-H460 (lung carcinoma), HepG2 (hepatocellular carcinoma), HeLa (cervical carcinoma) and in a non-tumor cell line, prepared from a freshly harvested porcine liver (PLP2). The physical & chemical characterization showed that curcumin presented amorphous structure into the nanoparticles, but microcrystal showed the same melting temperature that pure curcumin, indicating that micronization caused no appreciable change in melt properties. When encapsulated, the FTIR band located around 1510 cm-1, related to C=C bond of curcumin, is clearly supressed from spectra, independently of the encapsulation technique or encapsulating material, being a strong evidence that curcumin is mainly located into the particles, not dispersed superficially. Minimum Inhibitory Concentrations of curcumin microcrystals determined against Escherichia coli and Pseudomonas aeruginosa were 8 fold lower when compared to the nanoparticles of curcumin-PVP obtained by solid dispersion. In relation to TBARS assay, nanoparticles encapsulated by the same technique (solid dispersion) but using different encapsulating agents, resulted in a lower EC50 value for PVP (11 µg.mL-1) when compared to poloxamer 407 (17 µg.mL-1). Furthermore, the same nanoparticles showed higher cytotoxicity in human tumor cell lines, but presenting also toxicity for non tumor PLP2 cells (206 µg.mL-1). Finally, curcumin encapsulated in zein was applied as antimicrobial agent into an edible film forming solution (gelatin), where Benitaka grapes were dipped, to produce an active edible coating. The overall results showed that quality parameters, such as texture and titratable acidity, were not affected by the edible coating presence, and that the microbiological quality was maintained. Curcumin microcrystals were applied in minimally processed carrots, showing lower mesophilic, psychrophilic and coliforms counts. Discriminative and affective sensory tests showed that panellists did not differ curcumin treated samples from the control and that probably samples would be bought by consumers. Curcumin encapsulated in PVP was applied as colouring and bioactive agent into yogurt, showing good color stability during 15 days storage time.

Biography:

Professor Fernanda Vitória Leimann graduated in Chemical Engineering at the Federal University of Santa Catarina (UFSC, Brazil) in 2006, her master in Chemical Engineering in 2008 and received her PhD degree also in Chemical Engineering in 2011 at the same institution. During her PhD, she performed an internship in the Max Plank Institute for Polymer Research (Mainz, Germany) with the Professor Katharina Landfester. She then joined the Federal University of Technology in 2011, teaching for Food Technology, Food Engineering and Chemical Engineering graduation courses, as well as for Food Technology Master course. From 2017 to 2018 she worked in the Polytechnic Institute of Bragança, Portugal (Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials, LSRE-LCM and Mountain Research Centre, CIMO) as postdoctoral researcher supervised by Professors Filomena Barreiro and Isabel C. F. R. Ferreira. She is still an associate member of CIMO. She has published extensively on the encapsulation and bioactivity evaluation of natural products, such as roasted coffee oil, beta carotene, lutein, passion fruit oil, lemongrass essential oil, anethole and curcumin. She is the author of 47 peer-reviewed research articles (12 are related to curcumin encapsulation and bioactivity evaluation), 4 book chapters (one of which comprises curcumin encapsulation and its effects on bioactivity and bioavailability) and 4 patent applications (one of them related to nanoencapsulated curcumin application as natural colorant).

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