Study on adsorption of curcumin by porous starch

  • YU Liyue ,
  • LI Haiyan ,
  • MA Yunxiang ,
  • CHEN Jinfeng ,
  • SUN Qian ,
  • GOU Lina ,
  • LIU Xin ,
  • ZHANG Shenggui
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2019-09-03

  Online published: 2020-04-10

Abstract

For improvement of water insolubility and activity retention of curcumin, the property and release effect of potato porous starch adsorbed curcumin was investigated. The properties of complex were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), particle size distribution, and adsorption capacity analysis. The stability was analyzed via differential scanning calorimetry (DSC) and water solubility. The release characteristics were studied by free radical scavenging ability and simulated gastric juice (SGF) and intestinal fluid (SIF) environments in vitro. The results of SEM and FTIR indicated that curcumin was adsorbed in the pores, which was attributed to chemical adsorption. With various weight ratios of curcumin encapsulated in porous starch, it was found that 0.4wt% loading achieved the highest adsorption ability (3.67 mg/g). The sample (curcumin adsorbed in porous starch) was yellowish colored and well dispersed in water, whose antioxidant capacity was mostly retained. The result from SGF and SIF experiments in vitro showed a sustained release effect. Therfore, the potato porous starch curcumin complex was prepared successfully, which may work as the trigger to broaden the applications of curcumin in the food industry.

Cite this article

YU Liyue , LI Haiyan , MA Yunxiang , CHEN Jinfeng , SUN Qian , GOU Lina , LIU Xin , ZHANG Shenggui . Study on adsorption of curcumin by porous starch[J]. Food and Fermentation Industries, 2020 , 46(5) : 224 -230 . DOI: 10.13995/j.cnki.11-1802/ts.022163

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