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

IF 3.4 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

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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.

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选择生物包衣材料提高喷雾干燥姜黄素微胶囊的包封效率和体外生物可及性

姜黄素包封与喷雾干燥相结合是提高其稳定性的技术之一。这一过程高度依赖于涂层材料。天然生物聚合物，如麦芽糖糊精（MD）和阿拉伯胶（GA），已经报道显示姜黄素保护涂层材料。魔芋葡甘露聚糖水解物（KGMH）是一种很有潜力的功能性食品原料。应用这些生物聚合物的组合包封姜黄素可以改善微胶囊的性能。本研究考察了复合包衣材料（KGMH、MD和GA）对喷雾干燥姜黄素微胶囊生物可及性和包封效率的影响。初始乳液（平均粒径、多分散指数、ζ-电位和粘度）和微胶囊（产率、水活度、水分含量、颜色、溶解度、吸湿性、尺寸、形态、傅里叶变换红外光谱和抗氧化活性）性能也进行了表征。每种涂层材料对微胶囊的优缺点都有影响。表面活性GA结合越高，EE越高，生物可及性越低。在md包被微胶囊中观察到相反的趋势。KGMH和MD具有相当的生物利用度，但KGMH的EE更高。所有涂层材料产生姜黄素微胶囊，统计上具有相同的铁还原抗氧化能力。MD、GA和KGMH以相似的比例组合为最佳配方，制备的微胶囊具有良好的生物可及度（78.83%）和EE（85.52%）。姜黄素包封技术的研究可以通过制备稳定的、生物可及的、抗氧化性能增强的姜黄素补充剂来促进营养保健和功能食品工业的发展。使用天然涂层材料的混合物，如魔芋葡甘露聚糖水解物、麦芽糊精和阿拉伯胶，这些微胶囊可以提高姜黄素在保健产品中的有效性，潜在地增加消费者以稳定、易于使用的形式获得姜黄素的健康益处。

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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.