Curcumin encapsulation by spray drying using Aloe vera mucilage as encapsulating agent

Abstract

In this work, curcumin was spray-dried (SD) with Aloe vera mucilage as the encapsulating agent giving particular attention to the effect of the relevant process parameters (feed flow rate, atomization speed, and inlet air temperature) on the resulting properties of the SD powders.The powders obtained were analyzed by infrared spectroscopy, scanning electron microscopy, rheology, and release profiles. Results show that the best drying conditions are low SD inlet air temperature (150 C), low feed flow rate (1.5 L/hr), and high atomization speed (27,500 rpm).These conditions produced particles with smooth morphologies, preserving the total phenolic content (0.0611 μg EAG), with a radical scavenging capacity of 911.48 μmol Trolox/mg. Release profiles revealed an extended release of encapsulated material with a maximum of about 65% at 24 hr for these conditions and point out the suitability of encapsulated systems for potential applications in functional foods, antioxidant systems, pharmaceutical, and organic pigments. Practical applicationsThis research presents an optimization method to obtain powders of mucilage (Aloe vera, Av)curcumin (Cu) by spray drying (SD), where the Av was used as wall material to encapsulate Cu and obtain the best process conditions (SD) to produce prolonged delivery systems of antioxidant compounds that can be used in the food and pharmaceutical industry. The encapsulated systems were analyzed by rheological tests and were supported with other characterizations, such as antioxidant capacity, morphology (SEM), chemical (FT-IR), and releasing profiles.

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

“…A curcumin compound is susceptible to light, temperature, moisture, and oxygen. Curcumin is less stable at acidic pH levels and it decomposes rapidly at extreme pH levels [ 16 , 17 ].…”

Hygroscopic, structural, and thermal properties of essential oil microparticles of sweet orange added with cellulose nanofibrils

“…Among the different methods for stabilizing microparticles, the most used in the food industry is the spray‐drying technique in which promotes rapid drying of the atomized microparticles, causing minor damage to volatile or heat sensitive compounds (Fang & Bhandari, ; Wang, Duke, & Wang, ). Spray‐drying efficiency, emulsion properties, and microcapsules stability depend, among other factors, on the wall material (García‐Lucas et al, ; Medina‐Torres et al, ), therefore being considered an important factor in the quality of dried product. For the selection of suitable encapsulating material should be considered its nonreactivity with the core material, the process used to form the microparticles, and the release mechanism (Jimenez‐Sánchez, Calderón‐Santoyo, Ortiz‐Basurto, Bautista‐Rosales, & Ragazzo‐Sánchez, ; Rocha, Trindade, Netto, & Favaro‐Trindade, ).…”

Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

“…Curcumin is a natural low molecular weight phenolic substance obtained from the dried rhizome of perennial herb Curcuma longa (Xiang, Sun‐waterhouse, Cui, Wang, & Dong, ). This bioactive molecule has a variety of beneficial biological functions, such as antioxidant, anticancer, anti‐inflammatory, and antibacterial properties (Tapal & Tiku, ; Medina‐Torres et al, ). It was also reported that curcumin can prevent Alzheimer's disease, diabetes, and atherosclerosis (Akl et al, ).…”