A novel method for the microencapsulation of curcumin by high-pressure processing for enhancing the stability and preservation

Abstract

Curcumin is used for the development of new pharmaceutical and food products, but its application is generally hindered by the poor solubility of curcumin and thermal instability during storage and processing. In this study, the liposomes of curcumin (cur-liposomes) were prepared by a novel combination of ethanol injection and high-pressure processing (HPP) to enhance the stability and preservation of curcumin. The pasteurization, mean particle size, size distribution, and encapsulation efficiency of cur-liposomes and the kinetics of their thermal degradation were also investigated in this research. From the results, the kinetic rate constants of curcumin in samples of free curcumin and cur-liposome at 25 °C were found to be 1.6 × 10−3 and 0.8 × 10−3 min−1, respectively. The phospholipid bilayer structure could protect curcumin. The results propose that the HPP method for liposome preparation is superior to the probe-sonication method in terms of stability, encapsulation efficiency, and homogeneity. Furthermore, the preparation of cur-liposomes by HPP with a hydrostatic pressure of 200 MPa could maintain the optimal particle size (206.4 nm) and polydispersity index (0.19). Conclusively, the combination of ethanol injection and HPP can not only successfully inactivate the microorganisms during liposome preparation for microencapsulation of bioactive compounds but also effectively preventthe thermal degradation of heat-sensitive substances in non-thermal processing for practical applications.