Sugar beet pectin as a natural carrier for curcumin, a water-insoluble bioactive for food and beverage enrichment: Formation and characterization. (December 2021)

• Record Type: Journal Article
• Authors: Zagury, Yedidya; David, Shlomit; Edelman, Ravit; Hazan Brill, Roni; Livney, Yoav D.
• Is Part Of: Innovative food science & emerging technologies. Volume 74(2021)
• Publication Date: 2021-12
• Subjects: Sugar beet pectin -- Curcumin -- Encapsulation of nutraceuticals -- Food -- Beverage -- Enrichment; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102858
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Food and beverages enrichment with water-insoluble health-promoting nutraceuticals is important, but technologically challenging. Sugar beet pectin (SBP) is a natural dietary fiber with high emulsifying capacity. However, its potential as a natural encapsulator of hydrophobic nutraceuticals for beverage enrichment, has hardly been explored. Curcumin is a potent antioxidant with numerous attributed health benefits, but very low aqueous-solubility. We herein explored SBP as a carrier for solubilization and protection of curcumin (CUR). Using spectrofluorimetry, the CUR-SBP binding constant determined was (6.74 ± 0.5) ∙ 10 5 M −1 . As CUR:SBP molar ratio increased from 14:1 to 140:1, CUR encapsulation capacity increased from 14.5 ± 0.8 to 127.4 ± 0.4 mg CUR /g SBP, and encapsulation efficiency moderately decreased from ~100% to 86 ± 7%. The encapsulation in SBP dramatically decreased CUR particle size, from >17 μm to <0.5 μm, in average, and conferred substantial protection to CUR during simulated shelf-life, decreasing the decay rate constant ~7 fold. Therefore, SBP is a potent natural encapsulator for hydrophobic nutraceuticals for food and even clear beverage enrichment. Highlights: Sugar beet pectin (SBP): a natural self-assembling polysaccharide-protein conjugate Curcumin (CUR): a potent, but water-insoluble, nutraceutical CUR-SBP binding constant determined was (6.74 ± 0.5)∙10^5 M^(−1). Over 86% encapsulation efficiency was obtained up to 140:1 CUR:SBP molar ratio. Encapsulation with SBP solubilizes and protects CUR for clear beverage enrichment.