Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2049-2060

  Cano Higuita, D M ^a   Malacrida, C R ^a   Telis, V R N ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; BINARY MIXTURES; BINS; ENCAPSULATION; FLAVORS; FOOD PRODUCTS; MICROENCAPSULATION; MIXTURES; POLYSACCHARIDES; RESINS; SPRAY DRYING; STABILITY; STARCH;

BIOACTIVE COMPONENTS; DRYING METHODS; DRYING PROCESS; INCIDENT LIGHT; MODIFIED STARCHES; OXIDATION PROCESS; OXIDATIVE DEGRADATION; TERNARY MIXTURES;

DRYING;

EID: 84953370845     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12448     Document Type: Article

References (43)

1. Anandharamakrishnan, C. and Tapley, A.G.F. 2010. Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Sci. Technol. 90, 321-334.
2. AOAC. 1997. Association of Official Analytical Chemists, pp. 1-5, AOAC International, Gaithersburg.
3. Araújo, R.R., Teixeira, C.C.C. and Freitas, L.A.P. 2010. The preparation of ternary solid dispersions of an herbal drug via spray drying of liquid feed. Dry. Technol. 28, 412-421.
4. Barros, F.R.V., Borge, S.V., Botrel, D.A., Silva, K.E., Gomes Da Costa, J.M. and Queiroz, F. 2013. Microencapsulation of rosemary essential oil: Characterization of particles. Dry. Technol. 31, 1245-1254.
5. Bertolini, A.C., Siani, A.C. and Grosso, C.R.F. 2001. Stability of monoterpenes encapsulated in gum arabic by spray drying. J. Agric. Food Chem. 49, 780-785.
6. Chen, Q., Zhong, F., Wen, J., McGillivray, D. and Quek, S.Y. 2013. Properties and stability of spray dried and freeze dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Dry. Technol. 31, 707-716.
7. Chen, X.D. and Özkan, N. 2007. Stickiness, functionality, and microstructure of food powders. Dry. Technol. 25, 959-969.
8. Desai, G.H.K. and Park, J.H. 2005. Recent developments in microencapsulation of food ingredients. Dry. Technol. 23, 1361-1394.
9. Downham, A. and Collins, P. 2000. Colouring our foods in the last and next millennium. Int. J. Food Sci. Technol. 35, 5-22.
10. Frascareli, E.C., Silva, V.M., Tonon, R.V. and Hubinger, M.D. 2012. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food Bioprod. Process. 90, 413-424.
11. Gandia-Herrero, F., Jiménez-Atiénzar, M., Cabanes, J., Garcia-Carmona, F. and Escribano, J. 2010. Stabilization of the bioactive pigment of Opuntia fruits through maltodextrin encapsulation. J. Agric. Food Chem. 58, 10646-10652.
12. Gouin, S. 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends. Food Sci. Technol. 15, 330-347.
13. Huynh, T.V., Caffin, N., Dykes, G.A. and Bhandari, B. 2008. Optimization of the microencapsulation of lemon myrtle oil using response surface methodology. Dry. Technol. 26, 357-368.
14. Jafari, M.S., Assadpoor, E., He, Y. and Bhandari, B. 2008. Encapsulation efficiency of food flavours and oils during spray drying. Dry. Technol. 26, 816-835.
15. Kanakdande, D., Bhosale, R. and Singhal, R.S. 2007. Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch. Carbohydr. Polym. 67, 536-541.
16. Kaushik, V. and Roos, Y.H. 2007. Limonene encapsulation in freeze drying of gum arabic-sucrose-gelatin systems. Food Sci. Technol. 40, 1381-1391.
17. Kaushik, V. and Roos, Y.H. 2008. Lipid encapsulation in glassy matrices of sugar gelatin systems in freeze drying. Int. J. Food Prop. 11, 363-378.
18. Kim, J.K., Jo, C., Hwang, H.J., Park, H.J., Kim, Y.J. and Byun, M.B. 2006. Color improvement by radiation of curcuma aromatic extract for industrial application. Radiat. Phys. Chem. 75, 449-452.
19. Krishnan, S., Bhosale, R. and Singhal, R.S. 2005a. Microencapsulation of cardamon oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohydr. Polym. 61, 95-102.
20. Krishnan, S., Bhosale, R. and Singhal, R.S. 2005b. Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall a materials. Carbohydr. Poly. 61, 95-102.
21. Krishnan, S., Kshirsagar, A.C. and Singhal, R.S. 2005c. The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydr. Polym. 62, 309-315.
22. Kshirsagar, C.A., Yenge, B.V., Sarkar, A. and Singhal, S.R. 2009. Efficacy of pullulan in emulsification of turmeric oeloresin and its subsequent microencapsulation. Food Chem. 113, 1139-1145.
23. Lertsutthiwong, P., Noomun, K., Jongaroonngamsang, N., Rojsitthisak, P. and Nimmannit, U. 2008. Preparation of alginate nanocapsules containing turmeric oil. Carbohydr. Polym. 74, 209-214.
24. Madene, A., Jacquot, M., Scher, J. and Desobry, S. 2006. Flavour encapsulation and controlled release a review. Int. J. Food Sci. Technol. 41, 1-21.
25. Malacrida, C.R., Sungil, F. and Telis, V.R.N. 2013. Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze drying. J. Colloid Sci. Biotechnol. 2, 100-106.
26. Man, Y.C., Irwandi, J. and Abdullah, W.J.W. 1999. Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. J. Sci. Food Agric. 79, 1075-1080.
27. Martins, M.R., Pereira, V.S., Siqueira, S., Salomão, F.W. and Freitas, P.A.L. 2013. Curcuminoid content and antioxidant activity in spray dried microparticles containing turmeric extract. Food Res. Int. 50, 657-663.
28. McName, B.F., O'riordan, E.D. and O'sullivan, M. 1998. Emulsification and microencapsulation properties of gum arabic. J. Agric. Food Chem. 46, 4551-4555.
29. Pitalua, E., Jimenez, M., Vernon-Carter, E.J. and Beristain, C.I. 2010. Antioxidative activity of microcapsules with beetroot juice using gum arabic as wall material. Food Bioprod. Process. 88, 253-258.
30. Ré, M.I. 1998. Microencapsulation by spray drying. Dry. Technol. 16, 1195-1236.
31. Ré, M.I. 2006. Formulating drug delivery systems by spray drying. Dry. Technol. 24, 433-446.
32. Rocha, A.G., Fávaro-Trindade, C.S. and Grosso, F.C.R. 2012. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food Bioprod. Process. 90, 37-42.
33. Saénz, C., Tapia, S., Chávez, J. and Robert, P. 2009. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chem. 114, 616-622.
34. Shaikh, J., Bhosale, R. and Singhal, R.S. 2006. Microencapsulation of black pepper oleoresin. Food Chem. 94, 105-110.
35. Sowbhagya, H.B., Smitha, S., Sampathu, S.R., Krishnamurthy, N. and Bhattacharya, S. 2005. Stability of water soluble turmeric colourant in an extruded food product during storage. J. Food Eng. 67, 367-371.
36. Telis, V.R.N. and Malacrida, C.R. 2013. Influence of Homogenization Processes on Curcumin Encapsulation by Freeze and Spray Drying, pp. 104-105, XXI International Conference on Bioencapsulation, Berlin, Germany.
37. Tonon, R.V., Pedro, R.B., Grosso, C.R.F. and Hubinger, M.D. 2012. Microencapsulation of flaxseed oil by spray drying: Effect of oil load and type of wall material. Dry. Technol. 30, 1491-1501.
38. Vaidya, S., Bhosale, R. and Singhal, R.S. 2006. Microencapsulation of cinnamon oleoresin by spray drying using different wall materials. Dry. Technol. 24, 983-992.
39. Wang, Y., Lu, Z., Wu, H. and Lv, F. 2009a. Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens. Int. J. Food Microbiol. 136, 71-74.
40. Wang, Y., Zhaoxin, L. and Fengxia, L. 2009b. Study on microencapsulation of curcumin pigments by spray drying. Eur. Food Res. Technol. 229, 391-396.
41. Wrolstad, R.E. and Culver, C.A. 2012. Alternatives to those artificial FD&C food colorants. Annu. Rev. Food Sci. Technol. 3, 59-77.
42. Yu, H. and Huang, Q. 2010. Enhanced in vitro anti cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chem. 119, 669-674.
43. Zuanon, L.A.C., Malacrida, C.R. and Telis, V.R.N. 2013. Production of turmeric oleoresin microcapsules by complex coacervation with gelatin-gum arabic. J. Food Process Eng. 36, 364-373.