Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. (December 2017)

• Record Type: Journal Article
• Authors: Brito-Oliveira, Thais C.; Bispo, Marina; Moraes, Izabel C.F.; Campanella, Osvaldo H.; Pinho, Samantha C.
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 759
• Page End: 767
• Publication Date: 2017-12
• Subjects: Curcumin -- Emulsion filled gels -- Cold-set gelation -- Soy protein isolate -- Xanthan gum -- Solid lipid microparticles; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.071
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose, the formulation GXG (15%, w/v SPI, 0.1%, w/v XG and 5 mM CaCl2 ) was selected for the production of EFG. A comparative study on the rheological and microstructural properties of non-filled gels and EFG revealed that SLM stabilized with Tween 80-Span 80 behaved as active fillers in the gel matrix, increasing the Young's modulus from 1.1 to 2.3 kPa, and also increasing the values of storage and loss moduli. The incorporation of SLM also affected the microstructural organization of the systems. Whereas unfilled gels presented a microstructural organization similar to that of interpenetrated networks, EFG exhibited a microstructure with clear phase separation. The stability of encapsulated curcumin in EFG was monitored using a colorimetric test and it was confirmed that the bioactive component showed a high stability for 15 days. After that period, the color started to change, indicating a decrease in curcumin concentration. The instability of curcumin was probably related to structural alterations of the EFG, which led to decreases of hardness after 7 days of storage at 10 °C, and to the collapse of the structures after 30 days. Although formulation improvements are required, the results indicate that the encapsulation of curcumin in SLM incorporated in EFG is a potential alternative for the replacement of yellow artificial dyes in gelled food products. Graphical abstract: Highlights: Cold-set gels were produced with soy protein isolate (SPI) and xanthan gum (XG). Solid lipid particles (SLP) were applied for emulsion filled gels (EFG) production. SLP stabilized with Tween 80-Span 80 behaved as active fillers inside the matrix. Curcumin encapsulated in EFG presented high stability during 15 days. EFG collapsed after 30 days indicating that formulation improvements are required.