Given its high biological and pharmacological activities, curcumin (CUR) offers promising applications in functional foods. However, its low stability and bioavailability have greatly hindered its application in the food industry. The present study prepared cellulose nanofiber (CNF) from bamboo shoot processing byproducts and investigated its potential as a low-cost carrier. Our results showed that CUR was immobilized on CNF surfaces mainly through hydrogen bonding and eventually encapsulated in CNF matrices, forming a CNF-CUR complex with an encapsulation efficiency of 88.34% and a loading capacity of 67.95%. The CUR encapsulated in the complex showed improved stability after thermal and UV light treatments. Moreover, a slow and extended release pattern of CUR in a simulated gastrointestinal tract was observed, which could be appropriately described using the Korsmeyer-Peppas model. These results revealed that CNF is a promising protective carrier for the slow release of CUR, making it a better candidate for functional foods.
Keywords: bamboo shoot; cellulose nanofiber; curcumin; slow release.