Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), 2 avenue de la Forêt de Haye, TSA40602-F-54518 Vandœuvre-lès-Nancy, France.
Food Funct. 2018 Feb 21;9(2):971-981. doi: 10.1039/c7fo01923h.
The encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying. Nearly 97% of the curcumin was retained and the yellow powder showed a typical high casein powder morphology. The hygroscopic properties were determined, slight differences reflected less available hydrophobic sites when curcumin was bound to casein, favoring interactions with water in curcumin-enriched MC powders. No difference was detected on the internal MC structure via SAXS. The antioxidant activity of doped-curcumin powder presented 88% of active curcumin. For 60 days at 40 °C storage, the antioxidant activity of curcumin measured by ABTS and FRAP assays was preserved with a percentage of 82 ± 2.0% and 84 ± 1.1%, respectively. Curcumin doped powders presented similar features to classical casein powders (rehydration and gelling abilities). It was demonstrated that curcumin encapsulation in MCs in its powder form helped in protecting its antioxidant activity without influencing the techno-functional properties of MCs. This study allowed the incorporation of curcumin via the MC matrix as an active food ingredient available in a powder state usable as classical milk powder in several food formulations.
采用喷雾干燥法对姜黄素进行胶束酪蛋白（MC）包埋并制备粉末。近 97%的姜黄素得以保留，所得黄色粉末呈现出典型的高蛋白质粉末形态。对其吸湿性进行了测定，结果表明，当姜黄素与酪蛋白结合时，其疏水性结合位点的可用性降低，这有利于姜黄素富集的 MC 粉末与水的相互作用。通过小角 X 射线散射（SAXS）未检测到 MC 内部结构的差异。掺杂姜黄素粉末的抗氧化活性呈现出 88%的活性姜黄素。在 40°C 储存 60 天的过程中，通过 ABTS 和 FRAP 测定法测量的姜黄素抗氧化活性分别保持在 82%±2.0%和 84%±1.1%。掺杂姜黄素的粉末与经典酪蛋白粉末（再水化和胶凝能力）具有相似的特征。研究结果表明，以粉末形式将姜黄素包埋在 MC 中有助于保护其抗氧化活性，而不会影响 MC 的技术功能特性。该研究允许通过 MC 基质将姜黄素作为活性食品成分进行掺入，以粉末形式存在，可作为经典奶粉用于多种食品配方中。
