A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan.

Hamad, Alwani; Suriyarak, Sarisa; Devahastin, Sakamon; Borompichaichartkul, Chaleeda

Hamad, Alwani; Suriyarak, Sarisa; Devahastin, Sakamon; Borompichaichartkul, Chaleeda.

Afiliación

Hamad A; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Suriyarak S; Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Banyumas, Central Java, 53182, Indonesia.
Devahastin S; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Borompichaichartkul C; Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.

J Food Sci ; 85(11): 3874-3884, 2020 Nov.

Article en En | MEDLINE | ID: mdl-33067839

Asunto(s)

Quitosano/química; Curcumina/química; Composición de Medicamentos/métodos; Polisorbatos/química; Tensoactivos/química; Composición de Medicamentos/instrumentación; Emulsiones/química; Lecitinas/química; Tamaño de la Partícula; Polvos/química

Palabras clave

antioxidant activity; bioaccessibility; emulsion stability; encapsulation efficiency; simulated digestion; spray drying

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisorbatos / Tensoactivos / Curcumina / Quitosano / Composición de Medicamentos Tipo de estudio: Evaluation_studies / Guideline Idioma: En Revista: J Food Sci Año: 2020 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Estados Unidos

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