Enhancement of encapsulation efficiency and in vitro bioaccessibility of spray-dried curcumin microcapsules by selected bio-coating materials

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-06 DOI:10.1111/1750-3841.70085

Alwani Hamad, Sarisa Suriyarak, Sakamon Devahastin, Naphaporn Chiewchan, Chaleeda Borompichaichartkul

{"title":"Enhancement of encapsulation efficiency and in vitro bioaccessibility of spray-dried curcumin microcapsules by selected bio-coating materials","authors":"Alwani Hamad, Sarisa Suriyarak, Sakamon Devahastin, Naphaporn Chiewchan, Chaleeda Borompichaichartkul","doi":"10.1111/1750-3841.70085","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>The encapsulation of curcumin in combination with spray drying is one of the techniques capable of improving its stability. This process is highly dependent on coating material. Natural biopolymers, such as maltodextrin (MD) and gum Arabic (GA), have been reported to show curcumin protection as coating material. Konjac glucomannan hydrolysate (KGMH) is a functional food ingredient with potential as a coating material. Applying the combination of these biopolymers to encapsulate curcumin should improve the properties of microcapsules. This study investigated the effects of combining coating materials (KGMH, MD, and GA) on bioaccessibility and encapsulation efficiency (EE) of spray-dried curcumin microcapsules. The initial emulsion (mean particle size, polydispersion index, ζ-potential, and viscosity) and microcapsule (yield, water activity, moisture content, color, solubility, hygroscopicity, size, morphology, Fourier-transform infrared (FT-IR) spectra, and antioxidant activity) properties were also characterized. Each coating material contributed to both the advantages and disadvantages characters of the microcapsules. The higher binding of surface-active GA generated a higher EE but lower bioaccessibility. The opposite trend was observed in MD-coated microcapsules. KGMH and MD provided comparable bioaccessibility, but the higher EE of KGMH was evidenced. All coating materials produced curcumin microcapsules with statistically equal ferric-reducing antioxidant power. The combined MD, GA, and KGMH in a similar ratio was the best formulation that produced microcapsules with a good bioaccessibility (78.83%) and EE (85.52%) profile.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>This study on curcumin encapsulation could benefit the nutraceutical and functional food industry by creating stable, bioaccessible curcumin supplements with enhanced antioxidant properties. Using a blend of natural coating materials, such as konjac glucomannan hydrolysate, maltodextrin, and gum Arabic, these microcapsules could improve curcumin's effectiveness in health products, potentially increasing consumer access to curcumin's health benefits in a stable, easy-to-use form.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70085","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The encapsulation of curcumin in combination with spray drying is one of the techniques capable of improving its stability. This process is highly dependent on coating material. Natural biopolymers, such as maltodextrin (MD) and gum Arabic (GA), have been reported to show curcumin protection as coating material. Konjac glucomannan hydrolysate (KGMH) is a functional food ingredient with potential as a coating material. Applying the combination of these biopolymers to encapsulate curcumin should improve the properties of microcapsules. This study investigated the effects of combining coating materials (KGMH, MD, and GA) on bioaccessibility and encapsulation efficiency (EE) of spray-dried curcumin microcapsules. The initial emulsion (mean particle size, polydispersion index, ζ-potential, and viscosity) and microcapsule (yield, water activity, moisture content, color, solubility, hygroscopicity, size, morphology, Fourier-transform infrared (FT-IR) spectra, and antioxidant activity) properties were also characterized. Each coating material contributed to both the advantages and disadvantages characters of the microcapsules. The higher binding of surface-active GA generated a higher EE but lower bioaccessibility. The opposite trend was observed in MD-coated microcapsules. KGMH and MD provided comparable bioaccessibility, but the higher EE of KGMH was evidenced. All coating materials produced curcumin microcapsules with statistically equal ferric-reducing antioxidant power. The combined MD, GA, and KGMH in a similar ratio was the best formulation that produced microcapsules with a good bioaccessibility (78.83%) and EE (85.52%) profile.

Practical Application

This study on curcumin encapsulation could benefit the nutraceutical and functional food industry by creating stable, bioaccessible curcumin supplements with enhanced antioxidant properties. Using a blend of natural coating materials, such as konjac glucomannan hydrolysate, maltodextrin, and gum Arabic, these microcapsules could improve curcumin's effectiveness in health products, potentially increasing consumer access to curcumin's health benefits in a stable, easy-to-use form.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.