Development of Taste-Masked Curcumin Nanoparticles: Antioxidant, Anticancer, and Palatability Evaluation

Curcumin, a natural polyphenolic compound derived from turmeric, is well-documented for its therapeutic properties, including anti-inflammatory, antioxidant, antimicrobial, and anticancer activities. However, its clinical and nutraceutical applications are limited by its poor aqueous solubility, low oral bioavailability, and unpleasant taste. This study aimed to encapsulate curcumin in alginate-based nanoparticles, with and without chitosan coating, to improve its palatability while preserving its therapeutic efficacy. Two formulations were optimized, uncoated curcumin-loaded alginate nanoparticles (CANPs) and chitosan-coated nanoparticles (CANPs-Cs), exhibiting average particle sizes of 199.51 ± 9.40 nm and 312.90 ± 10.30 nm, polydispersity indices of 25.51 ± 0.90% and 26.60 ± 0.90%, zeta potentials of -23.10 ± 1.10 mV and + 28.50 ± 1.00 mV, and encapsulation efficiencies of 93.6 ± 3.5% and 90.8 ± 0.1%, respectively. FTIR analysis confirmed the compatibility and successful encapsulation of curcumin within the nanoparticle matrix. The chitosan-coated formulation (CANPs-Cs) exhibited enhanced antioxidant activity and superior taste-masking ability, as evidenced by a significant reduction (~ 50%) in curcumin release within artificial saliva compared to CANPs. Additionally, both formulations demonstrated potent cytotoxic effects against CT26 colon cancer cell line, with CANPs-Cs maintaining therapeutic efficacy while offering improved sensory attributes. These findings suggest that CANPs-Cs is a promising delivery system for curcumin, offering enhanced bioactivity and palatability suitable for food and pharmaceutical applications.