Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Abstract

Spray drying was used to develop two products: whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC). We aimed to characterize the concentrate's technological attributes to verify whether lactose remains in an amorphous state even after the addition of turmeric extract containing curcumin, a compound with antioxidant and anti‐inflammatory properties. Analysis of morphology, particle size distribution, Raman spectroscopy, sorption isotherms and colorimetry were carried out. WPC and TWPC showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. Differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. The sorption isotherms indicated no difference in its curved shape. The presence of turmeric extract in TWPC sample modified WPC Raman spectrum. Thus, it was possible to develop TWPC without altering WPC technological characteristics. Practical applications Whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC) showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. The differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. Thus, we developed a TWPC without altering WPC technological characteristics.

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

“…As shown, the freeze-dried samples exhibit a diverse range of irregular structures in terms of size and shape. Irregular surfaces of particles can be related to their shrinkage during the spray drying process [ 39 ]. The dimensions of the unprocessed sample were quite large.…”

“…The apparent cracks decreased at pressure samples. This feature is important for the encapsulation process due to greater protection of core [ 39 ]. In general, in all samples, interaction between whey proteins and guar gum was observed because the pH of the samples decreased to 5.…”