A Green Approach to Curcumin Encapsulation Using Chitosan–Carrageenan Nanoparticles

A mild, solvent-free method for the encapsulation of curcumin in chitosan–carrageenan nanoparticles was developed by introducing curcumin after polyelectrolyte complex formation but before crosslinking with sodium tripolyphosphate (STPP). This approach was carried out to promote effective encapsulation without interfering with the electrostatic interactions essential for nanoparticle formation. FTIR analysis confirmed the presence of electrostatic and hydrogen bonding interactions among curcumin, chitosan, and carrageenan. Atomic force microscopy (AFM) revealed an increase in nanoparticle size upon curcumin loading, while transmission electron microscopy (TEM) provided morphological evidence supporting encapsulation within the nanoparticle matrix. These results confirm the successful encapsulation of curcumin into chitosan–carrageenan nanoparticles using a strategy that preserves nanoparticle integrity while minimizing curcumin loss. The resulting system presents a promising, eco-friendly platform for curcumin delivery with broad potential in pharmaceutical, nutraceutical, packaging, and food-related applications.