Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Author(s)

Gomez-Mascaraque, Laura G. ; Sipoli, Caroline Casagrande ; Gaziola de la Torre, Lucimara ; Lopez-Rubio, Amparo

• Document type: Journal article
• Source: Food Chemistry; v. 233, p. 343-350, OCT 15 2017.
• Web of Science Citations: 27

Abstract

Novel food-grade hybrid encapsulation structures based on the entrapment of phosphatidylcholine liposomes, within a WPC matrix through electrospraying, were developed and used as delivery vehicles for curcumin. The loading capacity and encapsulation efficiency of the proposed system was studied, and the suitability of the approach to stabilize curcumin and increase its bioaccessibility was assessed. Results showed that the maximum loading capacity of the liposomes was around 1.5% of curcumin, although the loading capacity of the hybrid microencapsulation structures increased with the curcumin content by incorporation of curcumin microcrystals upon electrospraying. Microencapsulation of curcumin within the proposed hybrid structures significantly increased its bioaccessibility (similar to 1.7-fold) compared to the free compound, and could successfully stabilize it against degradation in PBS (pH = 7.4). The proposed approach thus proved to be a promising alternative to produce powder-like functional ingredients. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 11/06083-0 - Emulsification by microchannels
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Regular Research Grants