Volume 22, Issue 3 (2020)
JAST 2020, 22(3): 709-722 |
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Abbastabar B, Azizi M H, Nabavi S R. Curcumin Microparticles Produced by Electrospraying Technique with Whey Protein Isolate and β-Cyclodextrin Complex. JAST 2020; 22 (3) :709-722
URL: http://jast.modares.ac.ir/article-23-26847-en.html
URL: http://jast.modares.ac.ir/article-23-26847-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran.
2- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. ,azizit_m@modares.ac.ir
3- Department of Applied Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Islamic Republic of Iran.
2- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. ,
3- Department of Applied Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Islamic Republic of Iran.
Abstract: (2846 Views)
In this research, the potential of the electrospraying technique was used for encapsulation of curcumin in natural polymers such as Whey Protein Isolate (WPI) and mixture of WPI/β-CycloDextrin (β-CD). The encapsulated particles were physicochemically characterized and curcumin release profile was evaluated. At WPI concentration of 25%, more uniform particles were formed and most of them were smaller than 0.7 µm in diameter. The encapsulation efficiency of curcumin in WPI and WPI/β-CD solutions was determined as 45.4% and 53.6%, respectively. Differential Scanning Calorimetry (DSC) and ThermoGravimetric Analysis (TGA) of the obtained encapsulated curcumin revealed that WPI and WPI/β-CD polymers could not increase thermal stability of curcumin. Encapsulated curcumin had a better stability than pure curcumin at acidic and alkaline conditions, and the release of curcumin after 7 hours was lower than 40% with the sustained mode in buffer solution conditions (pH= 7.4).
Keywords: Differential scanning calorimetry, Encapsulation, Thermal stability, Thermo-gravimetric analysis.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2018/11/5 | Accepted: 2019/06/12 | Published: 2020/04/22
Received: 2018/11/5 | Accepted: 2019/06/12 | Published: 2020/04/22
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