Co-encapsulation of curcumin and resveratrol into novel nutraceutical hyalurosomes nano-food delivery system based on oligo-hyaluronic acid-curcumin polymer

Abstract

In this work, in order to enhance the stability, bioavailability and antioxidant activity of insoluble antioxidants used into juice, yoghourt and nutritional supplements, the oligo-hyalurosomes nano-delivery system (CRHs) based on oligo-hyaluronic acid -curcumin (oHC) polymer loaded curcumin(Cur) and resveratrol (Res) was fabricated with new nanotechnolgy. The rosy biodegradable amphiphilic oHC polymer was successfully synthesized and used to fabricate the hyalurosomes containing both Cur and Res, called CRHs. The CRHs can spontaneously self-assemble into nano-sized spherical shape of average particle size 134.5±5.1nm and Zeta potential -29.4±1.2 at pH 7.4 PBS conditions. In vitro gastrointestinal release test showed a perfect stability and outstanding sustained release character. Moreover, compared to the single formulations and liposomes, CRHs showed a dose-dependent manner with a higher radical scavenging activity. Therefore, the novel CRHs nano-food manifested the hopeful properties for the new effective gastrointestinal formulation and promising new nano-food delivery system in the use of juice, yoghourt and nutritional supplements.

Keywords: Co-encapsulation nano-food; Curcumin; Hyalurosomes nanoparticles; Oligo-hyaluronic acid-curcumin (oHC); Resveratrol.