A study has found that Spirulina nanoparticles can greatly assist the delivery and efficacy of curcumin in nutraceuticals products.1
Researchers found that sustainably sourced Spirulina nanoparticles could enhance the encapsulation stability of curcumin, while promoting its natural capacity as an antioxidant.
Notably, the bioaccessibility and release properties of curcumin were also significantly improved when the two were paired.
Spirulina nanoparticles as effective delivery systems
During this study conducted by Heifei University of Technology, researchers utilised proteins from Spirulina platensis to determine what impact they could have on curcumin’s efficacy as a functional ingredient.
They also looked into the formation of curcumin-spirulina complexes, and how the combination could impact:
- Curcumin’s overall antioxidant capacity
- The ingredient's encapsulation performance
- The stability of curcumin when exposed to heat
- Curcumin’s UV tolerance
Interestingly, combining spirulina protein with curcumin was efficacious, but in a nanoparticle form it performed significantly better, highlighting the importance of formulating with a smaller particle to improve the efficacy of the product.
When curcumin was combined with spirulina nanoparticles, the binding affinity of the two products was greatly increased, meaning that the products showed superior thermal and UV stability.
Tian Xu, lead researcher of the study commented: “Compared with Spirulina protein, spirulina nanoparticles — obtained by a combination of heating gelation and ultrasound treatment — had a higher binding affinity with curcumin. This was likely because of the unfolding of its Spirulina's protein structure, as well as an increase in hydrophobicity, which caused a significant improvement in encapsulation."
This could have great implications in the nutraceutical and dietary supplement markets, as consumers are consistently looking for highly bioavailable and efficacious supplements that can have them feeling their best.
Enhancing curcumin’s antioxidant capacity
Not only could the incorporation of spirulina improve the stability of curcumin, but it also advanced the ingredient’s antioxidant capabilities.
Curcumin has been used as a natural antioxidant for years — with its roots stemming from traditional Ayurvedic medicine — so a solution that can enhance its capacity to fulfil this role is significant.
Researchers believe that spirulina exhibited this effect because it enhanced the exposure of chromophores when combined with the algae.
Although spirulina protein also showed efficacy in this area, it’s important to note that spirulina nanoparticles were more effective in this setting.
Boosting bioaccessibility
Creating nutraceuticals of a high quality and efficacy can be challenging, and companies must always consider the bioaccessibility of their ingredient.
A 2022 assessment of 30 curcumin-based dietary supplements on the market found that 40% of supplement companies selling curcumin are falling short of their label claims, which doesn’t even take into account the bioavailability of the ingredients incorporated.2
This highlights a notable issue with the current supply of curcumin, and the need for companies to focus on creating effective supplements for the consumer market.
By enhancing the bioaccessibility of a functional ingredient, manufacturers can reduce the costs associated with production, while supplement users remain happy as they are getting a quality product that works.
Therefore, it may be sensible for companies to incorporate spirulina nanoparticles into their formulations in the future.
“This study developed a novel strategy facilitating microalgal protein-based delivery systems and first demonstrated that Spirulina proteins can be used as functional carriers for Cur with satisfactory antioxidant co-efficacy and stability.” Xu concluded.
References
1 https://www.sciencedirect.com/science/article/abs/pii/S030881462403379X
2 https://linkinghub.elsevier.com/retrieve/pii/S0731708522000528