Curcumin and Its Derivatives – Isolation, Synthesis, and Applications

Dar, Ovas Ahmad; Malik, Manzoor Ahmad; Islam, Siraj Ul; Gull, Parveez; Hashmi, Athar Adil

doi:10.1002/9781119423898.ch8

Cited by 4 publications

(1 citation statement)

References 82 publications

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“…Recently, curcumin has been studied for its benefits to sports medicine because of its antioxidant and anti‐inflammatory potential (Zhao et al., 2015). However, because curcumin is sensitive to alkaline conditions, heat treatment, light, metal ions, enzymes, oxygen, and ascorbic acid, it is often encapsulated to improve solubility, stability, and bioavailability (Chin et al., 2009; Dar et al., 2017; Hatcher et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Gomes

Oliveira

Francisquini

et al. 2020

J. Food Process. Preserv.

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Spray drying was used to develop two products: whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC). We aimed to characterize the concentrate's technological attributes to verify whether lactose remains in an amorphous state even after the addition of turmeric extract containing curcumin, a compound with antioxidant and anti‐inflammatory properties. Analysis of morphology, particle size distribution, Raman spectroscopy, sorption isotherms and colorimetry were carried out. WPC and TWPC showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. Differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. The sorption isotherms indicated no difference in its curved shape. The presence of turmeric extract in TWPC sample modified WPC Raman spectrum. Thus, it was possible to develop TWPC without altering WPC technological characteristics. Practical applications Whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC) showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. The differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. Thus, we developed a TWPC without altering WPC technological characteristics.

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