Lipid Encapsulation in Glassy Matrices of Sugar-Gelatin Systems in Freeze-Drying

J Food Process Engineering

2012

Turmeric oleoresin is a colorant prepared by solvent extraction of turmeric (Curcuma longa L.). Curcumin, the major pigment present in turmeric, has been described as a potent antioxidant, anti‐inflammatory and anticarcinogenic agent. Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH, which can be overcome by microencapsulation of turmeric oleoresin. The aim of this work was to investigate microencapsulation of turmeric oleoresin by complex coacervation using gelatin and gum Arabic as encapsulants and freeze‐drying as the drying method. The coacervation process was studied by varying the concentration of biopolymer solution (2.5, 5.0 and 7.5%) and the core material : total encapsulant ratio (25, 50, 75 and 100%). Microcapsules were evaluated for encapsulation efficiency, morphology, solubility and stability to light. Encapsulation efficiency ranged from 49 to 73% and samples produced with 2.5% of wall material and 100% core : encapsulant ratio showed better stability to light. Practical Applications This paper presents an optimized method to encapsulate turmeric oleoresin by complex coacervation using gelatin and gum Arabic as wall materials, producing dry colorant microcapsules with improved solubility in aqueous formulations.

Section: Resultsmentioning

confidence: 99%

Section: Microcapsule Properties and Process Parametersmentioning

confidence: 99%

Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin–Gum Arabic

Zuanon

J Food Process Engineering

2012

“…). According to Kaushik and Roos (), the mechanism behind entrapment of volatiles in freeze and spray drying is similar to each other. Despite presenting higher cost than spray drying, freeze drying is a suitable method in drying heat‐sensitive materials as well as in keeping oxidative reactions to a minimum because the process occurs in the absence of oxygen.…”

Section: Introductionmentioning

confidence: 94%

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

Cano-Higuita

Journal of Food Processing and Preservation

2015

Curcumin yellow dye is considered as an antioxidant, susceptible to light and oxidative degradation. Microencapsulation improves its stability and facilitates its use. This work aimed to investigate the effects of different formulation wall materials (gum arabic, a binary mixture of maltodextrin and modified starch, and a ternary mixture of gum arabic, maltodextrin and modified starch) and different drying methods (for spray and lyophilization) on the stability of microcapsules of turmeric oleoresin. The drying method affected retention curcumin powder in the drying process and storage of the microcapsules under incident light. Curcumin retention during lyophilization was greater than spray drying, but showed the opposite behavior during storage; spray-dried capsules had a higher retention of curcumin after 8 weeks under light exposure. As a result, the ternary mixture of gum arabic, modified starch and maltodextrin was more effective to prevent loss of curcumin and color changes in the microcapsules. PRACTICAL APPLICATIONSThe main function of turmeric oleoresin is to give color and tempered aroma in certain foods such as pickles and mustard. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time and dosage of turmeric oleoresin in the structure of the food. Moreover, the encapsulation of oleoresin helps to reduce oxidation process by exposure to the environment, increasing the shelf life and the solubility. The results of analysis of this work lead to the use of bioactive components for implementation in similar products, thereby improving their stability.

“…), since the corresponding mechanical spectra revealed the important contribution of gelatin to the gel‐forming ability of the encapsulating solutions, which, in turn, is a result of the structure of the network formed due to intermolecular interactions in gelatin solutions. Kaushik and Roos (Kaushik and Roos ) studied the encapsulation of limonene using different proportions of gum acacia/sucrose/gelatin, and found that the greater the amount of gelatin in the encapsulating matrix, the greater the limonene retention after the freeze drying process. However, the use of pure gelatin as the encapsulating material was not feasible, since although pure gelatin retained large amounts of limonene, the sponge‐like structure was not completely dehydrated and it was practically impossible to produce a powder.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin‐Collagen Matrices

Zuanon

J Food Process Engineering

2016

This study evaluated the effect of sonication on the stability of turmeric oleoresin microcapsules produced by spray and freeze-drying using blends of gelatin-collagen as encapsulating matrices. Samples prepared with different wall matrix formulations presented solubility between 82.7 and 86.9%, yield above 88% and encapsulation efficiency between 17.41 and 56.21%. The wall matrix composed of 2% gelatin and 28% collagen (C2G28), which presented the highest yield (94.7%) and good encapsulation efficiency (42.83%), was adopted to investigate the effects of ultrasound in the emulsification step (C2G28US), to compare the performance of spray and freeze-drying, as well as to study stability of the microcapsules during storage under incident light. Ultrasound combined with spray drying resulted in the smallest particle size, according to SEM analyses and the highest curcumin retention (342.84 mg/g). Sonication also showed positive effects on product stability, with better curcumin color retention observed for spray-dried microcapsules. PRACTICAL APPLICATIONSEncapsulation of turmeric oleoresin by spray drying in protein matrices composed of gelatin and collagen hydrolysate was enhanced by using ultrasound in the emulsification step, which resulted in the smallest particle size, higher curcumin retention and greater color stability under light incidence. The produced curcumin capsules may be used as a food supplement or as a natural dye.