Microencapsulation of curcumin by spray drying and freeze drying

dc.contributor.authorGuo, Jiayue
dc.contributor.authorLi, Peilong
dc.contributor.authorKong, Lingyan
dc.contributor.authorXu, Baojun
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.contributor.otherCornell University
dc.contributor.otherBeijing Normal University
dc.contributor.otherBeijing Normal University - Hong Kong Baptist University United International College
dc.contributor.otherHong Kong Baptist University
dc.date.accessioned2020-09-28T15:03:48Z
dc.date.available2020-09-28T15:03:48Z
dc.date.issued2020-10
dc.description.abstractCurcumin is a natural pigment with health benefits and potential uses in food and pharmaceutical products, but its application is limited by its insolubility and instability. This study was to examine the effect of spray drying and freeze drying methods, as well as 12 combinations of ternary-composite wall materials, on microencapsulation efficiency (MEE), physicochemical properties (including particle size distribution, morphology, moisture content, and color values), and stability of curcumin against environmental stresses and in a model beverage. Curcumin encapsulated by freeze drying presented higher MEE, whereas spray drying produced microparticles of smaller particle size, smoother granule surface, and more regular shapes. Though to different extent, curcumin encapsulated by both methods exhibited improved stability against heat and acidity, and improved stability in a carbonated beverage. This study provides practical information on the selection of wall materials and encapsulation methods for microencapsulating curcumin for various applications.en_US
dc.format.mimetypeapplication/pdf
dc.identifier.citationGuo, J., Li, P., Kong, L., Xu, B. (2020): Microencapsulation of Curcumin by Spray Drying and Freeze Drying. LWT- Food Science and Technology, vol 132. DOI: https://doi.org/10.1016/j.lwt.2020.109892
dc.identifier.doi10.1016/j.lwt.2020.109892
dc.identifier.orcidhttps://orcid.org/0000-0001-5753-1505
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6936
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier
dc.subjectCurcumin
dc.subjectMicroencapsulation
dc.subjectSpray drying
dc.subjectFreeze drying
dc.subjectWall materials
dc.subjectMicroencapsulation efficiency
dc.subjectTURMERIC OLEORESIN
dc.subjectSTABILITY
dc.subjectENCAPSULATION
dc.subjectMALTODEXTRIN
dc.subjectMICROCAPSULES
dc.subjectFood Science & Technology
dc.titleMicroencapsulation of curcumin by spray drying and freeze dryingen_US
dc.typetext
dc.typeArticle
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