Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

摘要

In the present work, curcumin encapsulate was prepared by spray drying an emulsioncomprising of butteroil as the core material and a mix of whey protein, maltodextrin,and gum Arabic as the wall material. Based upon visual appearance, buffalo milkbutteroil was found to be more suitable core material for curcumin as compared tocow milk butteroil. Spray dried encapsulates were packaged in metalized laminatedpouches and stored at 25°C and 37°C for 6 months. At the end of the study, about95% of the core material remained within the encapsulate and retained 92.20% and90.10% of curcumin at 25°C and 37°C temperature, respectively. Lipid oxidation washighest in control sample (devoid of curcumin) stored at 37°C and lowest in curcuminadded sample stored at 25°C. Moisture content, water activity, flowability, and reconstitutionalparameters remained similar (p > .05) for both the experimental andcontrol sample. Higher extent of changes in physico-chemicalattributes were observedin the samples stored at higher temperature; however, decrease in microbialcounts was higher at lower storage temperature.