Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin

This work, curcumin/β-cyclodextrin inclusion complex (CUR/β-CD IC) nanoparticles were successfully synthesized via flexible and efficient nanoprecipitation using absolute ethanol as precipitant. At the 1:2 and 1:1 molar ratios of CUR/β-CD nanoparticles, the encapsulation efficiency reached more than 70%, and particle size was ∼200 nm. Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) results validated the construction of CUR/β-CD nanoparticles. FT-IR results indicated that CUR remained in β-CD cavity, and the IC molecules aggregated to form nanoparticles via intermolecular hydrogen bonding. XRD results displayed the formation of new solid crystal phases in CUR/β-CD IC nanoparticles. As-synthesized CUR/β-CD IC nanoparticles exhibited excellent physicochemical stability compared to free CUR. Encapsulation of CUR within nanoparticles also improved its bioavailability. Therefore, nanoprecipitation is a promising approach to synthesize CD-based nanoparticles for delivery of CUR or other phytochemicals with enhanced stability and bioavailability. • CUR/β-CD IC nanoparticles were synthesized via efficient nanoprecipitation. • Physicochemical properties of CUR/β-CD IC nanoparticles were characterized. • CUR/β-CD IC nanoparticles exhibited excellent physicochemical stability. • CUR/β-CD IC nanoparticles enhance the bioavailability of CUR. • Nano-sized CD delivery systems have great potential in the future food industry.