Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas/RS 96010-900, Brazil.
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas/RS 96010-900, Brazil.
Food Res Int. 2022 Dec;162(Pt B):112111. doi: 10.1016/j.foodres.2022.112111. Epub 2022 Nov 3.
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.
本工作旨在通过静电喷雾和静电纺丝，将不同浓度的姜黄素包封在原生马铃薯淀粉的胶囊和纤维中。通过改变聚合物浓度和聚合物溶液的静置时间，可以获得生产胶囊和纤维的最佳条件。最佳条件用于姜黄素的包封。载有姜黄素的胶囊和纤维的平均直径分别为 1373nm 至 1787nm 和 108nm 至 142nm，具有高的姜黄素负载能力，范围为 79.01%至 97.09%。与未包封的姜黄素相比，在 180°C 下加热 2 小时后，包封在淀粉胶囊和纤维中的姜黄素显示出更高的热稳定性。含有 1%姜黄素的淀粉纤维的抗氧化活性具有最强的抑制 ABTS 自由基的能力（抑制率为 45%）。这些材料有望用于食品或活性包装。
