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Nanoparticles

Nanoparticles Show Promise in Improving Bioaccessibility of Nutraceuticals

Strategic Insights

— 1 min read

Researchers from the University of Vigo have made significant strides in developing nanoparticles that can encapsulate and improve the bioaccessibility of nutraceuticals. By constructing wheat gluten protein-carboxymethyl cellulose (CMC) nanoparticles using a pH cycling method, the team has successfully created a novel nanocarrier that can efficiently load and release curcumin, a powerful antioxidant. This breakthrough could have far-reaching implications for the development of innovative materials and functional food delivery systems.

Key Takeaways:

  • The researchers used wheat gluten protein (WPs) and carboxymethyl cellulose (CMC) to create nanoparticles with enhanced emulsifying properties.
  • The pH cycling method allowed for the alkalization of WPs binding sites, enabling co-assembly with CMC through hydrophobic and electrostatic interactions.
  • The resulting nanoparticles had a particle size of 832.40 nm and a polydispersity index of 0.38.
  • The nanoparticles were capable of loading curcumin and increasing its in vitro bioaccessibility up to 64.68%.
  • The research provides valuable insights into pH-driven co-assembly between hydrophobic proteins and polysaccharides for the development of innovative materials and functional factor delivery carriers.
  • The study involved a team of researchers from the University of Vigo, including Pengren Zou, Celia Costas, Susan Jyakhwo, Yihao Luo, Li Luo, Zhaojun Wei, and Paz Otero.
  • The research was supported by funding from Xunta De Galicia, China Scholarship Council, and Ministerio De Ciencia E InnovacioN.

Statistics:

  • The nanoparticles had a particle size of 832.40 nm.
  • The polydispersity index of the nanoparticles was 0.38.
  • The nanoparticles increased the in vitro bioaccessibility of curcumin up to 64.68%.
  • 2:1 WCM nanoparticles were used in the study.
  • The pH cycling method was used to create the nanoparticles.

Sources:

  • Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin. Food Chemistry: X, 2025, 31():103096. (Elsevier)
  • NewsRx. Data on Nanoparticles Reported by Researchers at University of Vigo (Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin). Life Science Weekly. October 21, 2025; p 562.

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