Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying

Chenwei Huang,Shengwen Wang,Huaiwen Yang

doi:10.3390/pr8020172

Abstract

Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40–100 °C) and oven heating (150–200 °C) in comparison to non-encapsulated samples. The minimum possible encapsulation rate ranged from 26.75 to 52.23%. A reasonable thermal stability was observed after water bath heating with regard to 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging activity. On the other hand, the increase in oven heating temperature caused significant alterations compared with the control samples (p < 0.05). The encapsulated particles subjected to oven heating at 170 °C demonstrated serious collapse. The DPPH scavenging activity of non-encapsulated curcumin was significantly reduced (p < 0.05) from 48.94% ± 3.72% (control, 0 °C) to 40.42% ± 2.23% (oven heating, 160 °C); however, remained stable for the encapsulated samples (51.18% ± 4.86%–50.02% ± 1.79%) without significant difference (p < 0.05). The ABTS scavenging activity was promoted as a function of the oven heating temperature. Both DPPH and ABTS free radical scavenging activities remained stable after water bath. Nevertheless, the color of microencapsulated curcumin was better preserved in comparison to the controls.

Highlights

IntroductionTurmeric powder is one of the main spices used in curry and acts as a coloring agent
Turmeric (Curcuma longa) is a perennial herb, and the yellow powder obtained upon grinding its rhizomes has long since been consumed by humans and its usage is prevalent in several countries [1].Turmeric powder is one of the main spices used in curry and acts as a coloring agent
In a recent study, microencapsulated curcumin was evidenced to improve stability while different dry methods were facilitated [17]; the results indicated that spray-dried curcumin capsules possessed a higher retention rate under light exposure during long term storage comparing to lyophilized ones

Summary

Introduction

Turmeric powder is one of the main spices used in curry and acts as a coloring agent. Known as diferuloylmethane, is the main active and coloring component in turmeric powder. Curcumin is destroyed by heating [1,2]. Microencapsulation refers to the technique of encapsulating core material with a high-molecular-weight wall material to form microcapsules. The main aim of this technique is to use the wall material for separating the core material from the outside environment to envelop, protect, store, or release drugs [6,7]. Microencapsulation has gained attention because wall materials act as a barrier against light, heat, acid, base, and humidity

Methods

Results

Conclusion