Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Abstract

In the present work, curcumin encapsulate was prepared by spray drying an emulsion comprising of butteroil as the core material and a mix of whey protein, maltodextrin, and gum Arabic as the wall material. Based upon visual appearance, buffalo milk butteroil was found to be more suitable core material for curcumin as compared to cow milk butteroil. Spray dried encapsulates were packaged in metalized laminated pouches and stored at 25°C and 37°C for 6 months. At the end of the study, about 95% of the core material remained within the encapsulate and retained 92.20% and 90.10% of curcumin at 25°C and 37°C temperature, respectively. Lipid oxidation was highest in control sample (devoid of curcumin) stored at 37°C and lowest in curcumin added sample stored at 25°C. Moisture content, water activity, flowability, and reconstitutional parameters remained similar (p > .05) for both the experimental and control sample. Higher extent of changes in physico-chemical attributes were observed in the samples stored at higher temperature; however, decrease in microbial counts was higher at lower storage temperature. Practical applicationsFunctional attributes of curcumin are widely reported; however, very low water solubility limit its direct application in food products. The developed encapsulate could be added in different products having aqueous phase as the continuous medium to enhance their functionality and storage stability. The study may also find its application in pharmaceutical and food industries which are involved in the preparation of spray dried encapsulates for ascertaining storage conditions and shelf-life determination.How to cite this article: Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic.

An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends

“…Clearly, the adequate selection of the carrier agents in the blend can affect the microencapsulation efficiency of the active ingredient [ 4 ]. For example, Meena et al [ 5 ] microencapsulated curcumin, employing blends of whey protein (WP), MX, and GA. They found that the content of the active ingredient remained at values of 92% and 90% at storage temperatures of 25 and 35 °C, respectively, for a period of 6 months.…”