Development of the Production of Curcumin Powder for Application in the Food Industry
DOI:
https://doi.org/10.30595/rice.v2i1.52Keywords:
curcumin, turmeric, spray drying, powder, functional foodAbstract
Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.
References
B. Sasikumar, “Turmeric,” Handb. Herbs Spices, pp. 526–546, 2012, doi: 10.1533/9780857095671.526.
I. M. Krishnakumar, D. Kumar, E. Ninan, R. Kuttan, and B. Maliakel, “Enhanced absorption and pharmacokinetics of fresh turmeric (Curcuma Longa L) derived curcuminoids in comparison with the standard curcumin from dried rhizomes,” J. Funct. Foods, vol. 17, pp. 55–65, 2015, doi: 10.1016/j.jff.2015.04.026.
J. Lal, “Turmeric, Curcumin and Our Life: A Review,” Bull. Environ. Pharmacol. Life Sci., vol. 1, pp. 11–17, 2012.
K. I. Priyadarsini, “The chemistry of curcumin: From extraction to therapeutic agent,” Molecules, vol. 19, no. 12, pp. 20091–20112, 2014, doi: 10.3390/molecules191220091.
A. Goel, A. B. Kunnumakkara, and B. B. Aggarwal, “Curcumin as ‘Curecumin’: From kitchen to clinic,” Biochem. Pharmacol., vol. 75, no. 4, pp. 787–809, 2008, doi: 10.1016/j.bcp.2007.08.016.
T. Jiang, W. Liao, and C. Charcosset, “Recent advances in encapsulation of curcumin in nanoemulsions : A review of encapsulation technologies , bioaccessibility and applications,” Food Res. Int., vol. 132, p. 109035, 2020, doi: 10.1016/j.foodres.2020.109035.
J. Lucas, M. Ralaivao, B. N. Estevinho, and F. Rocha, “A new approach for the microencapsulation of curcumin by a spray drying method, in order to value food products,” Powder Technol., vol. 362, pp. 428–435, 2020, doi: 10.1016/j.powtec.2019.11.095.
A. Hamad, S. Suriyarak, S. Devahastin, and C. Borompichaichartkul, “A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan,” J. Food Sci., vol. 85, no. 11, pp. 3874–3884, 2020, doi: 10.1111/1750-3841.15488.
S. Meena, W. Prasad, K. Khamrui, S. Mandal, and S. Bhat, “Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation,” Food Biosci., vol. 41, no. February, p. 100990, 2021, doi: 10.1016/j.fbio.2021.100990.
Z. Fang and B. Bhandari, “Encapsulation of polyphenols - A review,” Trends Food Sci. Technol., vol. 21, no. 10, pp. 510–523, 2010, doi: 10.1016/j.tifs.2010.08.003.
N. K. Mohammed, C. P. Tan, Y. A. Manap, B. J. Muhialdin, and A. S. M. Hussin, “Spray Drying for the Encapsulation of Oils—A Review,” Molecules, vol. 25, no. 17, pp. 1–16, 2020, doi: 10.3390/molecules25173873.
S. Ferreira, G. M. O. Piovanni, C. R. Malacrida, and V. R. Nicoletti, “Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin,” Emirates J. Food Agric., vol. 31, no. 7, pp. 491–500, 2019, doi: 10.9755/ejfa.2019.v31.i7.1968.
K. P. P. Nair, “The Chemistry of Turmeric,” Agron. Econ. Turmeric Ginger, pp. 47–59, 2013, doi: 10.1016/B978-0-12-394801-4.00004-1.
J. N. Jacob, “Comparative Studies in Relation to the Structure and Biochemical Properties of the Active Compounds in the Volatile and Nonvolatile Fractions of Turmeric (C. longa) and Ginger (Z. officinale),” in Studies in Natural Products Chemistry, 1st ed., vol. 48, Elsevier B.V., 2016, pp. 101–135.
K. P. P. Nair, “Neutraceutical Properties of Turmeric,” in The Agronomy and Economy of Turmeric and Ginger, 2013, pp. 179–204.
H. B. Sowbhagya, S. Smitha, S. R. Sampathu, N. Krishnamurthy, and S. Bhattacharya, “Stability of water-soluble turmeric colourant in an extruded food product during storage,” J. Food Eng., vol. 67, no. 3, pp. 367–371, 2005, doi: 10.1016/j.jfoodeng.2004.05.003.
S. Mondal, S. Ghosh, and S. P. Moulik, “Colloidal Dispersions of Lipids and Curcumin, and the Solubility and Degradation Kinetics of the Latter in Micellar Solution,” Soft Mater., vol. 13, no. 2, pp. 118–125, 2015, doi: 10.1080/1539445X.2015.1025981.
Q. X. Ng, S. S. H. Koh, H. W. Chan, and C. Y. X. Ho, “Clinical use of curcumin in depression: A meta-analysis,” J. Am. Med. Dir. Assoc., vol. 18, no. 6, pp. 503–508, 2017, doi: 10.1016/j.jamda.2016.12.071.
L. Shen and H.-F. Ji, “Theoretical study on physicochemical properties of curcumin,” Spectrochim. Acta Part A Mol. Biomol. Spectrosc., vol. 67, no. 3–4, pp. 619–623, 2007, doi: 10.1016/j.saa.2006.08.018.
K. P. P. Nair, “Harvesting and Postharvest Management of Turmeric,” in The Agronomy and Economy of Turmeric and Ginger, 2013, pp. 159–178.
K. Balachandran and J. Stebbing, “Turmeric: a spice for life?,” Lancet Oncol., vol. 17, no. 12, pp. 1639–1640, 2016, doi: 10.1016/S1470-2045(16)30587-3.
R. F. Tayyem, D. D. Heath, W. K. Al-Delaimy, and C. L. Rock, “Curcumin content of Turmeric and Curry Powders,” Nutr. Cancer, vol. 55, no. 2, pp. 126–131, 2006, doi: 10.1207/s15327914nc5502.
A. A. Lonare and S. R. Patel, “Antisolvent Crystallization of Poorly Water Soluble Drugs,” Int. J. Chem. Eng. Appl., vol. 4, no. 5, pp. 337–341, 2013, doi: 10.7763/IJCEA.2013.V4.321.
A. A. Thorat and S. V. Dalvi, “Particle formation pathways and polymorphism of curcumin induced by ultrasound and additives during liquid antisolvent precipitation,” CrystEngComm, vol. 16, no. 48, pp. 11102–11114, 2014, doi: 10.1039/C4CE02021A.
A. Y. Coronel-Delgado, H. J. Ciro-Velásquez, and D. A. Restrepo-Molina, “Spray drying of liquid extracts of curcumin : process performance and product quality properties Secado por aspersión de extractos líquidos de cúrcuma : Evaluación del proceso y propiedades de calidad del producto,” Food Eng., vol. 19, no. 1, pp. 219–229, 2017.
M. G. O’Toole et al., “Curcumin encapsulation in submicrometer spray-dried chitosan/tween 20 particles,” Biomacromolecules, vol. 13, no. 8, pp. 2309–2314, 2012, doi: 10.1021/bm300564v.
N. Laokuldilok, P. Thakeow, P. Kopermsub, and N. Utama-Ang, “Optimisation of microencapsulation of turmeric extract for masking flavour,” Food Chem., vol. 194, pp. 695–704, 2015, doi: 10.1016/j.foodchem.2015.07.150.
Y. Wang, Z. Lu, F. Lv, and X. Bie, “Study on microencapsulation of curcumin pigments by spray drying,” Eur. Food Res. Technol., vol. 229, no. 3, pp. 391–396, 2009, doi: 10.1007/s00217-009-1064-6.
K. Pan, Q. Zhong, and S. J. Baek, “Enhanced dispersibility and bioactivity of curcumin by encapsulation in casein nanocapsules,” J. Agric. Food Chem., vol. 61, no. 25, pp. 6036–6043, 2013, doi: 10.1021/jf400752a.
S. Ray, U. Raychaudhuri, and R. Chakraborty, “An overview of encapsulation of active compounds used in food products by drying technology,” Food Biosci., vol. 13, pp. 76–83, 2016, doi: 10.1016/j.fbio.2015.12.009.
A. Hamad, S. Suriyarak, and C. Boromphichaichartkul, “Encapsulation of Curcumin by Spray Drying Using the Combination of Tween 80 and Chitosan,” J. Food Technol. Siam Univ., vol. 15, no. 2, pp. 96–109, 2020.
N. P. Aditya, I. E. Hamilton, and I. T. Norton, “Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization,” Food Chem., vol. 224, pp. 191–200, 2017, doi: 10.1016/j.foodchem.2016.12.082.
Z. Zhang et al., “Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility,” Food Hydrocoll., vol. 58, pp. 160–170, 2016, doi: 10.1016/j.foodhyd.2016.02.036.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Research In Chemical Engineering (RiCE)
This work is licensed under a Creative Commons Attribution 4.0 International License.
