Electrospray technique was applied to produce nanoparticles (NPs) from walnut protein isolate (WPI) in order to encapsulate curcumin. The optimized condition for the production of the WPI NPs was WPI concentration of 3.5%, a solvent mixture of deionized water: 2-propanol (2:1, v/v), electrospraying at a fixed distance, voltage and flow rate including 17.5 cm, 20 kV and 0.09 mL/h, respectively. The ratio of curcumin to WPI was 1:100 (w/w), and the encapsulation efficiency was around 61.5%. The addition of curcumin to WPI solution affected the size, form and surface properties of the electrosprayed NPs. FESEM, HRTEM, AFM, XRD, FT-IR and fluorescence spectroscopy, were applied for the characterization of the produced NPs via electrospraying. The in vitro study revealed that release of curcumin was limited in the stomach due to the protective effect of WPI NPs. In the small intestine, WPI particles were hydrolyzed and curcumin was released. Furthermore, the antioxidant activity of curcumin-WPI NPs after in vitro digestion was significantly higher than WPI NPs due to the bioactive peptides released from WPI NPs. It can be concluded that WPI NPs could act as a unique food-grade carrier to boost the solubility of curcumin.

为了包封姜黄素，应用电喷雾技术从核桃蛋白分离物（WPI）制备纳米颗粒（NPs）。生产WPI NP的最佳条件是WPI浓度为3.5％，去离子水：2-丙醇（2：1，v / v）的溶剂混合物，以固定距离进行电喷涂，电压和流速包括17.5 cm ，20 kV和0.09 mL / h。姜黄素与WPI的比例为1：100（w / w），封装效率约为61.5％。在WPI溶液中添加姜黄素会影响电喷雾NP的大小，形式和表面性质。FESEM，HRTEM，AFM，XRD，FT-IR和荧光光谱用于通过电喷雾表征所产生的NP。在体外研究表明，由于WPI NP的保护作用，姜黄素在胃中的释放受到限制。在小肠中，WPI颗粒被水解并释放姜黄素。此外，由于从WPI NPs释放的生物活性肽，姜黄素-WPI NPs在体外消化后的抗氧化活性明显高于WPI NPs。可以得出结论，WPI NP可以充当独特的食品级载体来提高姜黄素的溶解度。