Process optimization of microencapsulation of curcumin in γ-polyglutamic acid using response surface methodology.

Area of Science:

• Food Science
• Materials Science
• Chemical Engineering

Background:

• Curcumin, an oil-soluble compound, has limited bioavailability.
• Microencapsulation offers a method to protect and deliver bioactive compounds.
• Gamma-polyglutamic acid (γ-PGA) is a biodegradable polymer with potential for encapsulation.

Purpose of the Study:

• To develop an optimal microencapsulation method for curcumin using γ-PGA.
• To investigate the effect of γ-PGA, curcumin, and Span80 concentrations on encapsulation efficiency (EE).
• To evaluate γ-PGA as a carrier for oil-soluble components in food.

Main Methods:

• Response surface methodology (RSM) was employed to study the effects of key variables.
• Optimization of γ-PGA, curcumin, and Span80 concentrations.
• Determination of encapsulation efficiency (EE) for γ-Na(+)-PGA microcapsules.

Main Results:

• Span80 significantly enhanced the EE of γ-Na(+)-PGA microcapsules.
• Optimal conditions determined: 6.05% γ-PGA, 15.97% curcumin, and 0.61% Span80.
• Achieved a high EE of 74.47 ± 0.20%, with models explaining 98% of response variability.

Conclusions:

• γ-PGA is a suitable carrier for curcumin microencapsulation.
• The developed method is simple, versatile, and applicable to various oil-soluble food components.
• This approach holds potential for enhancing the delivery of bioactive compounds in food products.