Iranian Researcher Produces Nano-Capsules from Cheese Extract

Iranian Researcher Produces Nano-Capsules from Cheese Extract

A researcher at Tehran University has produced Nano-capsules containing curcumin by using proteins in cheese extract. This product can be used in producing extra-useful beverages from cheese and turmeric extracts.

Mahdi Mohammadian, a Ph.D. student of food industry at Tehran University says curcumin is a natural biologically active substance achieved from turmeric.

“It has antioxidant, anticancer, antimicrobial and anti-inflammatory properties. However, due to the low solubility of curcumin in water, its application in food and pharmaceutical formulation is not very common,” he added.

He also noted that in order to increase the curcumin’s solubility, this was mixed with nanostructures obtained from proteins in cheese extract. This increased its solubility to a considerable extent (about 1200 times).

In the past, solvents such as ethanol were used to increase curcumin’s solubility. However, using this new method, high-protein non-alcoholic beverages containing curcumin can be produced for Muslims across the world.

Hedieh Lahiji is an Iranian journalist who mainly reports the latest developments in science and technology. Her work in the IFP is mainly focused on the coverage of Iranian knowledge-based companies and their scientific achievements.


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