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

Food Chemistry
Laura G Gómez-MascaraqueAmparo López-Rubio

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 (∼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.

Citations

Oct 13, 2019·Current Medicinal Chemistry·Laura G Gómez-Mascaraque, Amparo Lopez-Rubio
Dec 12, 2018·BioFactors·Najmeh AhangariMasoud Mozafari
Jul 25, 2019·Current Pharmaceutical Design·Merve D KöseOguz Bayraktar
Mar 12, 2021·Advances in Colloid and Interface Science·Hadis RostamabadiSeid Mahdi Jafari
Feb 17, 2018·Journal of Agricultural and Food Chemistry·Fengzhang WangRong He
Oct 30, 2018·Journal of Agricultural and Food Chemistry·Shengfeng PengDavid Julian McClements

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