Curcumin Microparticles Produced by Electrospraying Technique with Whey Protein Isolate and β-Cyclodextrin Complex | ||
| Journal of Agricultural Science and Technology | ||
| Article 9, Volume 22, Issue 3, 2020, Pages 709-722 PDF (1015.74 K) | ||
| Document Type: Original Research | ||
| Authors | ||
| B. Abbastabar1; M. H. Azizi* 1; S. R. Nabavi2 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. | ||
| 2Department of Applied Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Islamic Republic of Iran. | ||
| Abstract | ||
| 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 | ||
| References | ||
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