Microencapsulation of curcumin by spray drying and freeze drying

Guo, Jiayue; Li, Peilong; Kong, Lingyan; Xu, Baojun

doi:10.1016/j.lwt.2020.109892

Cited by 65 publications

(36 citation statements)

References 20 publications

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“…In fact, they had slab-like irregular shapes with some layer-by-layer structures. This observation was similar to that presented by (Guo et al, 2020) who encapsulated curcumin with modified corn starch, maltodextrin, inulin, gelatin, and tamarind gum. The presence of cracks and pores may be attributed to the sublimation of ice crystals during freeze-drying process.…”

Section: Morphology Of Microcapsulessupporting

confidence: 90%

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

Makouie

Alizadeh

Khosrowshahi

et al. 2021

J. Food Process. Preserv.

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Nowadays, there is a growing demand in purchasing nutrition with supplementary beneficial compounds such as antioxidants, phenolics, phytosterols, etc. The producers supplement such functional ingredients to food products in order to attract the health-aware consumers (Shaviklo et al., 2011). There is an increasing general agreement that individual phenolic compounds may influence the key enzymes' activities in direct apart from their antioxidant activities (McDougall et al., 2005).Nigella sativa L. (Ranunculaceae family) commonly known as black cumin, is an annual plant that its seeds have long been consumed in the Middle East as traditional medicine (Gharby et al., 2015). It has been traditionally utilized to treat fever, headache, anxiety, diarrhea, and stroke and is well-known for powerful anti-inflammatory activity (Bourgou et al., 2010;Randhawa & Alghamdi, 2011). It was used to treat diseases such as asthma, bronchitis, emphysema, and rheumatism as well (Ahmad et al., 2013). The Nigella sativa seed oil (NSO 3 ) demonstrates great promise as an excellent source of phenols including thymoquinone, carvacrol, t-anethole, and 4-terpinoel, essential fatty acids such as oleic acid, linoleic acid, and linolenic acid, and lipidsoluble bioactive compounds (Piras et al., 2013;Ramadan et al., 2012). Encapsulation, which is a practical approach to preserve functional compounds throughout storage time, avoids the undesired 3 Nigella sativa seed oil.

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Section: Morphology Of Microcapsulessupporting

confidence: 90%

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

Makouie

Alizadeh

Khosrowshahi

et al. 2021

J. Food Process. Preserv.

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“…Many different polymeric matrices had been evaluated for encapsulation of curcumin [ 18 ]. Ideally, a polymeric matrix should be biocompatible, biodegradable, non-toxic, water-soluble, and inexpensive [ 14 ].…”

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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“…Microencapsulation is a widely used technology to improve the stability and bioavailability of bioactive compounds, such as flavonoids [ 29 ]. Probably the most commonly used technique for the microencapsulation of bioactives is spray drying, due to its high cost-efficiency, flexibility, and continuous production [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

et al. 2020

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This study focuses on combining different bioprocessing tools in order to develop an in-depth engineering approach for enhancing the biological properties of two valuable food by-products, namely fish waste and yellow onion skins, in a single new bioactive formulation. Bone tissue from phytophagous carp (Hypophthalmichthys molitrix) was used to obtain bioactive peptides through papain-assisted hydrolysis. The peptides with molecular weight lower than 3 kDa were characterized through MALDI-ToF/ToF mass spectrometry and bioinformatics tools. As a prerequisite for microencapsulation, the ability of these peptides to bind the flavonoids extracted from yellow onion skins was further tested through fluorescence quenching measurements. The results obtained demonstrate a considerable binding potency with a binding value of 106 and also the presence of one single or one class of binding site during the interaction process of flavonoids with peptides, in which the main forces involved are hydrogen bonds and van der Waals interactions. In the freeze-drying microencapsulation process, an efficiency for total flavonoids of 88.68 ± 2.37% was obtained, considering the total flavonoids and total polyphenols from the powder of 75.72 ± 2.58 quercetin equivalents/g dry weight (DW) and 97.32 ± 2.80 gallic acid equivalents/g DW, respectively. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test on the L929 cell line cultivated in the presence of different concentrations of microencapsulated samples (0.05–1.5 mg/mL) proved no sign of cytotoxicity, the cell viability being over 80% for all the samples.

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Microencapsulation of curcumin by spray drying and freeze drying

Cited by 65 publications

References 20 publications

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

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

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

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