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Open AccessArticle

Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying

1
Center of Academia-Industry Collaboration and Continuing Education Innovation Incubation, National Chiayi University, Chiayi City 60004, Taiwan
2
Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan
*
Author to whom correspondence should be addressed.
Processes 2020, 8(2), 172; https://doi.org/10.3390/pr8020172
Received: 23 December 2019 / Revised: 16 January 2020 / Accepted: 30 January 2020 / Published: 4 February 2020
(This article belongs to the Special Issue Drying Kinetics and Quality Control in Food Processing)
Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40–100 °C) and oven heating (150–200 °C) in comparison to non-encapsulated samples. The minimum possible encapsulation rate ranged from 26.75 to 52.23%. A reasonable thermal stability was observed after water bath heating with regard to 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging activity. On the other hand, the increase in oven heating temperature caused significant alterations compared with the control samples (p < 0.05). The encapsulated particles subjected to oven heating at 170 °C demonstrated serious collapse. The DPPH scavenging activity of non-encapsulated curcumin was significantly reduced (p < 0.05) from 48.94% ± 3.72% (control, 0 °C) to 40.42% ± 2.23% (oven heating, 160 °C); however, remained stable for the encapsulated samples (51.18% ± 4.86%–50.02% ± 1.79%) without significant difference (p < 0.05). The ABTS scavenging activity was promoted as a function of the oven heating temperature. Both DPPH and ABTS free radical scavenging activities remained stable after water bath. Nevertheless, the color of microencapsulated curcumin was better preserved in comparison to the controls. View Full-Text
Keywords: encapsulated curcumin; spray drying; free radical scavenging activity; color attribute; oven heating encapsulated curcumin; spray drying; free radical scavenging activity; color attribute; oven heating
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MDPI and ACS Style

Huang, C.; Wang, S.; Yang, H. Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying. Processes 2020, 8, 172.

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