Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch

Paramera, Efstathia I.; Konteles, Spyros J.; Karathanos, Vaios Τ.

doi:10.1016/j.foodchem.2010.09.071

Cited by 239 publications

(138 citation statements)

References 33 publications

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“…It worth noting that no curcumin macroscopic crystals could be found in the latex when 3 wt% curcumin was added. This behavior was also found by other authors when encapsulating curcumin in yeast cells of Saccharomyces cerevisiae by a diffusion method [21] . The same occurred in the case of spray drying encapsulation using porous starch and gelatin as encapsulants [22] and anti-solvent precipitation using zein as encapsulant [23] .…”

Section: Silva-buzanello R a Souza M F Oliveira D A Bonasupporting

confidence: 83%

Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation

et al. 2016

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SbstractEncapsulation of bioactive compounds has been carried out to improve bioavailability and to protect them against harm conditions. However, encapsulation processes are often aggressive and it is important that encapsulated substances keep their biological activity. In this work curcumin was nanoencapsulated using dichloromethane as solvent and ultrasound as dispersion device. Nanoparticles were obtained using different curcumin concentrations and encapsulants (PLLA and Eudragit S100) and the encapsulation efficiency was inferred using spectroscopic and calorimetric techniques as well as optical microscopy. Total phenolic contents and antioxidant activity tests were applied to the curcumin before and after encapsulation and also to blank polymer nanoparticles. Results demonstrated that the encapsulation process had no deleterious influence on its antioxidant activity.

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Section: Silva-buzanello R a Souza M F Oliveira D A Bonasupporting

confidence: 83%

Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation

et al. 2016

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“…Curcumin has been encapsulated in baker's yeast (Saccharomyces cerevisiae) cells, b-cyclodextrin (b-CD) and modified starch (MS) by various methods [130].…”

Section: New Product Developmentmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

143

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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“…So far the limitation of interactions of polyphenol oxidase with inclusion complex of 5-caffeoylquinic acid (5-CQA) with β-CD was confirmed [21]. Inclusion of HCAs with β-CD presumably does not limit their bioavailability and antioxidant activity [22].…”

Section: Introductionmentioning

confidence: 97%

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Budryn

Zaczyńska

Rachwał-Rosiak

2015

Eur Food Res Technol

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Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch

Cited by 239 publications

References 33 publications

Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation

Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation

New Starches are the Trend for Industry Applications: A Review

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

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