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Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic
Author(s) -
Meena Sunil,
Gote Shubham,
Prasad Writdhama,
Khamrui Kaushik
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15472
Subject(s) - maltodextrin , gum arabic , curcumin , spray drying , whey protein isolate , chemistry , food science , water activity , whey protein , emulsion , solubility , arabic , shelf life , water content , freeze drying , moisture , chromatography , organic chemistry , biochemistry , linguistics , philosophy , geotechnical engineering , engineering
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 applications Functional 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.