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

Abstract

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

“…There are also studies available on the use of nanoemulsions of natural functional ingredients to support the development of probiotic cultures and secure the recommended level of 6 log CFU/g during the entire storage period ( 52 ). Sharma et al ( 53 ) confirmed the ability of curcumin to significantly reduce the growth of yeast and mold in functional dairy, which was observed in this experiment. The more pronounced antimicrobial effect of N than for TE is a consequence of its specific formulation enabling the release of curcumin on the surface of the bacterial cell and into its membrane, which enables it to exhibit an inhibitory effect with the formation of a bacterial biofilm ( 45 , 54 ).…”

Alginate-Based Encapsulation Fabrication Technique for Drug Delivery: An Updated Review of Particle Type, Formulation Technique, Pharmaceutical Ingredient, and Targeted Delivery System

“…Mobaraki et al, [64] Hydrogel bead Ionotropic gelation method Curcumin 2% GIT Controlled drug release is achieved with this formulation under simulated GI conditions. Sharma et al, [65] Nanoparticle -Curcumin 1% w/v Intestine (Colon)…”

Increasing the Solubility and Anti-Inflammatory Activity of Curcumin by Cocrystallization

“…The FTIR spectra of CUR, INIC, and CUR-INIC are shown in Figure 3. The CUR spectra showed an absorption peak at 3500 cm −1 , indicating stretching vibrations of O-H phenolic, 1626 cm −1 associated with stretching vibrations of C=C and C=O, 1601 cm −1 associated with C=C stretching vibrations of the aromatic ring, 1505 cm −1 associated with vibrations of C=O, 1262 cm −1 associated with vibrations of aromatic C-O (enol groups), and 1026 cm −1 associated with vibrations of C-O-C group (Sharma et al, 2022) . INIC has a spectrum with absorption peaks at 3363 and 3177 cm −1 , showing stretching vibrations of asymmetric and asymmetric N-H, 1657 cm −1 associated with stretching vibrations of C=O amide, 1621 cm −1 associated with bending vibrations of amide N-H, and 1408 cm −1 is related to the stretching vibrations of C-N amide (Ferreira et al, 2022) .…”