Microencapsulation of curcumin by spray drying: Characterization and fortification of milk.

ABSTRACT: Curcumin, the major bioactive component of turmeric (Curcuma longa), was microencapsulated by spray drying in the matrix of HI-CAP 100 (resistant starch)/ maltodextrin and whey protein isolate to improve its oral bioavailability and solubility. Taguchi orthogonal array design (L₁₈) was used to optimize the spray drying conditions. The optimal conditions for microencapsulation were inlet drying air temperature of 185 °C, feed rate of 6 mL/min and HI-CAP 100 as wall material. The moisture content, encapsulation efficiency and bulk density at these conditions were 4.65%, 82.42% and 358.40 kg/m³, respectively. The spray-dried microcapsules were spherical-shaped with folds and vacuoles. The yellowness index and a^* value of curcumin decreased after

SUBMITTER: Patel SS 

PROVIDER: S-EPMC8882548 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature