Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Abstract

Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry.

Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery System

“…In contrast, Tsai, et al [ 40 ] reported the slow release of curcumin nanoparticles loaded in poly(lactic-co-glycolic acid) with biphasic releasing pattern and 59% release occurred after 12 h, which further increased up to 89% at the end of 6 days. The findings further in lined with the earlier study, in which microencapsulated curcumin in crosslinked jelly fig pectin exhibited a cumulative release of 95.34% over 24 h [ 41 ]. Similarly, Reddy, et al [ 23 ] observed the high release of curcumin (45 to 65%) encapsulated in mixture of sodium alginate/montmorillonite into the dissolution medium at pH 7.40.…”

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…Secondly, the PdI represents the distribution of uniform particles in the sample, the lower the PdI value, the more uniform the particle size (Strobel et al, 2016). The emulsion prepared with gum arabic/high methoxyl pectin exhibited a low viscosity value of 120 cP, which agrees with that reported by Hartini et al (2021), for an emulsion prepared with jelly fig pectin with a viscosity range from 17 to 186 cP. This low viscosity could generally produce small size droplets during spray drying, however, the PdI of 0.58 suggests the presence of a heterogenous distribution of particle size in emulsion and after spray drying.…”

“…This effect can be explained by the strong repulsive forces between the formed droplets, mainly due to the combination of electrostatic and steric forces derived from the proteinaceous content of gum arabic positively charged and high methoxyl pectin & Wicker, 2021). The gelation capacity of pectin first generates an increase in emulsion viscosity and later a larger size in the droplets obtained from the stirring (Hartini et al, 2021). Furthermore, esterified groups of high methoxyl pectin can interact with the H-1 and H-2 groups of glucoronic acid units of alginate, generating layers on the surface of alginate capsules leading to lower porosity, larger particle size and a decreased in surface-volume ratio resulting in less diffusion of the active center, the latter derived from the formation of membranes with high resistance to rupture and coalescence (Esfanjani et al, 2017;Arab et al, 2019).…”

“…However, the addition of different polymers such as high methoxyl pectin, increased the particle size up to 141 µm (Arab et al, 2019). This change in size is mainly due to the increase in viscosity caused by the addition of pectin, which directly affects the droplets size and even the size of the capsules once they are spray dried (Hartini et al, 2021). In line with these findings, the stirring conditions used in this study could generate a particle size similar to that reported, however, the addition of pectin significantly increased the particle size within the emulsion, thus possibly a redesign of formulation can be implemented to facilitate particle formation within different encapsulation methods such as spray drying.…”

“…In addition to droplet size, viscosity of emulsion and PdI are important properties to considerer before spray drying encapsulation. It has been noted that pectin increases both the viscosity of the emulsion and internal resistance of droplets, which affect the outcome of the atomization process by narrowing the particle size distribution (Hartini et al, 2021). Secondly, the PdI represents the distribution of uniform particles in the sample, the lower the PdI value, the more uniform the particle size (Strobel et al, 2016).…”