Synthesis of curcumin‐loaded shellac nanoparticles via co‐precipitation in a rotating packed bed for food engineering

Abstract

Practical application of versatile nanomaterials to food engineering is desirable. In this study, highly encapsulated curcumin-loaded shellac (Cur@Lac) nanoparticles are efficiently prepared via a rotating packed bed (RPB). In this modified coprecipitation process, the morphology of Cur@Lac nanoparticles is systematically investigated under experimental parameters involving the high-gravity level, the volume of antisolvent and the concentration of shellac. By virtue of the highly structured polymeric ester matrices of shellac and adequate supersaturation brought from RPB on a microscale, the obtained Cur@Lac nanoparticles with uniform size exhibit high encapsulation efficiency of over 96%. After 2 months of storage at room temperature, the aqueous Cur@Lac nanodispersions exhibit longterm stability with no agglomeration or sedimentation, and the final retention rate of curcumin was over 85%. Colored drinks of fruit syrup (pH = 4.0), fruit soda (pH = 6.0), and soda water (pH = 8.3) are prepared by using the Cur@Lac as the colorant, which possessed orange-yellow color. The nanocomposites of alkalisensitive indicators based on cellulose paper and gelatin film demonstrated in the work show promising application value for sensing of alkaline solution and gas of perishable food.

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

“…It was dissolved directly in juices [41] and incorporated in nanocarriers [42,43] and in films [44,45]. For example, a recent experiment by Chuacharoen [46] showed the effectiveness of curcumin-loaded zein nanoparticles in mango, while Zou [47] designed curcumin-loaded nanoparticles to produce a drink colorant with antibacterial properties. Curcumin, sprayed to produce covering bio-films, was successfully used in apple juice [48] (based on β-cyclodextrin/curcumin inclusion complex), avocados [49], and cocoons [50] (Polyvinyl alcohol), as well as in food simulants [51] (orange oil nanoemulsion).…”

Encapsulation of Bioactive Compounds for Food and Agricultural Applications

“…Furthermore, the final retention rate of curcumin was over 85%. Colored drinks made from fruit syrup (pH = 4.0), fruit soda (pH = 6.0) and sparkling water (pH = 8.3) were prepared using Cur@Lac as a dye, which has a yellow-orange color [ 207 ].…”

Intensified synthetic approach for GdYAG:Ce phosphors with ultrahigh color rendering toward healthy lighting

“…24 Process intensification has been considered to be one of the most promising progress paths for developing more sustainable chemical processes. 25,26 High-gravity technology based on rotating packed bed (RPB) is typical process intensification technology with great potential for industrial applications due to its high mass-transfer efficiency, which has been applied in the preparation of nanoparticles, 27,28 polymers, 29,30 and emulsions. 31,32 It has also been preliminary demonstrated that a variety of rare-earth doped nanophosphors with more uniform doping can be obtained by introducing high-gravity at the premixing stage, such as Zn 2 GeO 4 :Mn 2+ nanophosphors, 33 CaMoO 4 :Yb 3+ /Er 3+ phosphors, 34 and NaYF 4 : Gd 3+ /Yb 3+ /Er 3+ nanoparticles.…”