Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Meena, Sunil; Prasad, Writdhama; Khamrui, Kaushik; Mandal, Surajit De; Bhat, Suheela

doi:10.1016/j.fbio.2021.100990

Cited by 35 publications

(11 citation statements)

References 44 publications

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“…Except for NCEO-GA/WPI and NCEO-MD/WPI formulations, the difference was significant between all formulations. This finding can be due to the heat-denatured WPI when exposed to high temperatures [ 18 ]. This phenomenon produces free sulphydryl groups, which have free radical scavenging properties [ 70 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, several published works mentioned that whey protein isolate (WPI), maltodextrin (MD), and gum arabic (GA) are considered typical wall materials for encapsulation [ 17 , 18 , 19 , 20 ], where MD has good characteristics, such as low viscosity at high concentrations, film-forming capability, and high solubility [ 21 , 22 ]. MD is a weak emulsifier, despite its widespread use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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“…Digesta obtained from simulated gastric and intestinal digestion phases of T6 blend and its powder were compared with those of fresh D. indica juice and concentrated whey. It is apparent from Figure 4(A) that the percent protein released from the optimized powder, T6 blend and concentrated whey were lesser than that of fresh juice, possibly due to the presence of β-lactoglobulin in them, which is reported to be resistant to gastric digestion (Fu, Abbott, & Hatzos, 2002;Meena, Prasad, Khamrui, Mandal, & Bhat, 2021). As anticipated, the liberated protein from all the samples was seen to increase with time towards the intestinal digestion.…”

Section: In-vitro Digestionmentioning

confidence: 60%

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses

Borah

Boruah

Islam

et al. 2022

jftr

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Elephant apple fruit, though bestowed with multifarious medicinal properties and available in many Asian countries, has no known commercial processed product due to its tough fibrous calyces, highly astringent juice and brown discolouration. In this study, the juice was blended with concentrated whey in different proportions (v/v) for assessing organoleptic acceptability. Principal Component Analysis of the sensory scores and subsequent evaluation of blends’ antioxidant activity revealed the superiority of 1:1 (v/v) admixture over other counterparts. Further, study focussed on optimization of process variables (maltodextrin concentration and inlet temperature of spray dryer) for recuperating beverage powder from the juice-whey blend (1:1 v/v). Developed powders presented different surface morphologies (wrinkled/shrunk/ellipsoidal/fused particles having 2-30 µm diameters), and were organoleptically favourable with good yield (63.33-88.33%), dispersibility (33.40-56.57%), moderate antioxidative potential (37.45-54.57%), improved sugar, protein and whiteness index. In-vitro digestion release of protein and antioxidant activity from the optimized powder showed increasing trend with time, unlike those of fresh juice and juice-whey blend (1:1 v/v). Thus, ready-to-reconstitute juice powder(s) with appreciable features was developed from an underutilized fruit using methodical statistical approaches, and the resultant product was found to provide protracted release of protein and antioxidants during simulated digestion.

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“…Besides nanoparticle-based delivery systems, curcumin has been successfully loaded in other types of protein–polysaccharide delivery vehicles, such as oil-in-water emulsions [ 99 , 100 ], microcapsules [ 101 ], and hydrogels [ 102 ]. Specifically, the curcumin loading efficiency of nanoemulsion stabilized by casein–soy soluble polysaccharide complexes was as high as 99.9% and only 3% of the loaded curcumin degraded during storage at 4 °C for 40 days [ 99 ].…”

Section: Applications Of Protein–polysaccharide Complexes/conjugates ...mentioning

confidence: 99%

“…Likewise, nanoemulsion with Maillard-type bovine serum albumin–dextran conjugates was fabricated for protection and oral delivery of curcumin [ 100 ]. When curcumin was encapsulated in spray-dried microcapsules fabricated with whey protein–maltodextrin and gum arabic, it became resistant to in vitro gastric digestion but was released in simulated intestinal fluids [ 101 ]. Recently, Su et al [ 102 ].…”

Section: Applications Of Protein–polysaccharide Complexes/conjugates ...mentioning

confidence: 99%

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Sun

Wang

et al. 2022

Gels

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Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.

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Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Cited by 35 publications

References 44 publications

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

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