Curcumin encapsulation in capsules and fibers of potato starch by electrospraying and electrospinning: Thermal resistance and antioxidant activity

• Published in: Food research international Vol. 162; no. Pt B; p. 112111
• Main Authors: Pires, Juliani Buchveitz, Fonseca, Laura Martins, Siebeneichler, Tatiane Jéssica, Crizel, Rosane Lopes, Santos, Felipe Nardo dos, Hackbart, Helen Cristina dos Santos, Kringel, Dianini Hüttner, Meinhart, Adriana Dillenburg, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.12.2022
• Subjects: Antioxidants - pharmacology; Bioactive compound; Biopolymers; Capsules; Curcumin; Curcumin - pharmacology; Electrospinning; Electrospraying; Loading capacity; Native starch; Polymers; Solanum tuberosum; Starch; Electrospraying; Native starch; Loading capacity; Electrospinning; Bioactive compound; Curcumin; Biopolymers
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.112111

[Display omitted] •Electrospraying and electrospinning produced native potato starch capsules and fibers.•Curcumin was encapsulated with high loading capacity in capsules and fibers.•Curcumin encapsulated in starch capsules and fibers presented high thermal resistance.•Capsules and fibers with curcumin presented great antioxidant activity. The aim of this work was to encapsulate curcumin at different concentrations in capsules and fibers of native potato starch by electrospraying and electrospinning. The best conditions for the production of capsules and fibers were obtained by varying the polymer concentration and resting time of the polymer solution. The best conditions were used for the encapsulation of curcumin. The curcumin-loaded capsules and fibers had an average diameter of 1373 nm to 1787 nm and 108 nm to 142 nm, respectively, and had a high curcumin loading capacity with values ranging from 79.01 % to 97.09 %. Curcumin encapsulated in starch capsules and fibers showed higher thermal stability at 180 °C for 2 h compared to unencapsulated curcumin. The antioxidant activity of starch fibers containing 1 % of curcumin had the greatest ability to inhibit the ABTS radical (45 % inhibition). These materials are promising for use in food or active packaging.