Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage

Neves, Maria Isabel Landim; Desobry‐Banon, Sylvie; Perrone, Ítalo Tuler; Desobry, Stéphane; Petit, Jérémy

doi:10.1016/j.powtec.2019.01.049

Cited by 56 publications

(20 citation statements)

References 34 publications

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“…The gelation is established through "egg-box" binding structure because Curcumin (1,7-bis (4-hydroxy-3-methoxyphenyl)-1,6-hepta-dien-3,5-dione) is a natural pigment polyphenol extracted from turmeric plant (Curcuma longa) [14]. Curcumin has several functions: antioxidant, antitumor, anticarcinogenic, and anti-inflammatory [15,16]. In clinical studies, curcumin is observed to have many benefits and is safe to use at high doses.…”

Section: Introductionmentioning

confidence: 99%

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

Hartini

Ponrasu

et al. 2021

Polymers

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Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry.

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Section: Introductionmentioning

confidence: 99%

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

Hartini

Ponrasu

et al. 2021

Polymers

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“…In this study the water activity values were low, with a marginal increase during storage for 45 days (Table 3). Although water activity is known to adversely affect the viability of synbiotics during spray drying and storage (Neves et al, 2019). The water activity of the guava synbiotic spray‐dried powder by all three formulas studied here remained within preferred limits of A w that is, less than 0.85 as discussed by FDA report for finished foods.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical analysis, microbial survivability, and shelf life study of spray‐dried synbiotic guava juice powder

Upadhyay

2020

J. Food Process. Preserv.

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In this work the survival of Lactobacillus plantarum in guava juice upon spray‐drying process using maltodextrin (MD) and inulin (INU) as drying carriers was evaluated. The microbial viability, color, water activity (Aw), and rehydration time in spray‐dried lacto‐fermented guava juice powder were evaluated at room temperature (25°C) and refrigerated conditions (4°C) for 45 days. Spray drying was done at inlet temperature of drying air 120°C, feed flow rate 5 ml/min, hot air flow 3.0 m3/min, pressurized air flow 30 L/min, and outlet temperature at 75°C. Results indicated that the highest survival rates of 80% for 45 days and 85% up to 15 days were observed at 4°C and 25°C, respectively, for powders obtained using 10% MD + 10% INU blend. Highest yield and lowest rehydration time were obtained by 20% MD. Aw was maintained low and no color difference in the product was seen in any of the formulations. Practical Applications The practical applications of this research will help in catering the growing demand for functional foods with nondairy food matrix containing both prebiotics and probiotics (known as synbiotic). In the present work a source of prebiotic‐guava and lactobacillus strain as a probiotic was used to formulate a, synbiotic beverage which was then spray dried in optimized method. Such unique combinations improve the nutritional attributes and bring forth health benefits of fruit juices, and delivers health potential from both sources (fruit juices and probiotics). This spray‐dried synbiotic powder will be a preferred choice for lactose‐intolerant people. The synbiotic not only help in immunomodulatory functions but also help in efficient functioning of gut microbiota which is scientifically related to many body vitals. The most critical practical challenge of preserving the needed microbial viability over shelf life is also dealt with in the present work. This consumer friendly form not only offers an ease of commercial transport but a closely packed form of deliverables for combating micronutrient deficiency.

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“…There were few studies on the encapsulation with skim milk powder. However, for encapsulation practice, MP is considered as an interesting matrix candidate because of its variable behaviors such as gelling potential, pH-dependent gel swelling behavior, effective emulsion efficiency, structural properties, biocompatibility, and biodegradability (Neves et al, 2019). Moreover, MP's ease of procurement and relative affordability when compared to the other coating materials would make it suitable for the use as coating material in spray-drying encapsulation procedures.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Saraç

Doğan

2021

J. Food Process. Preserv.

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In the present study, the mono,-diglycerides obtained from rendering waste oil were encapsulated with skim milk powder (MP) and whey protein (WP), and the properties of surfactants obtained were determined. The encapsulation procedure performed in order to achieve ease of use and to determine potential protein-surfactant synergetic effects was performed with dry matter rates of 10% and 20% and surfactant/ encapsulation material rates of 1:2 and 1:3 (four different rates for each encapsulation material). The encapsulation efficiency, physiochemical properties, emulsifier stabilities, SEM images, steady, dynamic, and interfacial properties of specimens were determined. WP-coated products yielded better results in effective encapsulation efficiency (between 50.38% and 68.44%) and emulsion stability tests (between 23.99% and 37.77% for emulsion stability index), whereas MP-coated mono,-diglycerides yielded better results in viscosity analysis (between 18.04 and 32.13 mPa/s for 25°C)and powder properties such as Carr index (between 50.68% and 55.55%). When using MP and WP in mono-diglyceride encapsulation, new surfactants having different properties were obtained.Novelty Impact Statement: The powder, emulsion, and rheology properties affected by the coating material and whey protein and skim milk powder are good coating material for mono-diglycerides. Whey protein-coated products have effective encapsulation efficiency and emulsion stability tests. Skim milk powder coated monodiglycerides yielded better results in viscosity and powder property analysis such as Carr index.

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Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage

Cited by 56 publications

References 34 publications

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

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

Physicochemical analysis, microbial survivability, and shelf life study of spray‐dried synbiotic guava juice powder

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

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