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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 233, p. 343-350, OCT 15 2017.
• Citações Web of Science: 27

Resumo

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)

• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 11/06083-0 - Emulsificação por microcanais
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular