Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior.

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Functional foods offer health benefits beyond basic nutrition.
• Developing novel delivery systems for bioactive compounds is crucial for enhancing efficacy.
• Cereal-based materials present a sustainable and versatile platform for food innovation.

Purpose of the Study:

• To develop a bioactive compound-infused xerogel with shape-changing (4D) properties.
• To investigate the incorporation and release of curcumin within a wheat-barley hydrogel matrix.
• To evaluate the antimicrobial, antioxidant, and stability properties of the developed functional food material.

Main Methods:

• Spray-dried curcumin was incorporated into an 8% wheat-barley flour hydrogel.
• Flat xerogels were formed using sessile drop drying under controlled temperature and humidity.
• Anisotropic swelling properties were induced by differential surface characteristics (smooth top, rough bottom).
• Antimicrobial and antioxidant activities were assessed.
• Curcumin retention and bioavailability during shape transformation were analyzed.

Main Results:

• The porous barley-wheat xerogel effectively incorporated water-insoluble curcumin.
• Curcumin xerogel exhibited antimicrobial effects against Gram-negative bacteria due to diffusion properties.
• Anisotropic swelling enabled controlled 3D shape transformation from a 2D xerogel.
• Optimal shape-shifting temperature (70°C) ensured curcumin bioavailability and functional properties retention.
• The xerogel demonstrated potential as a carrier for bioactive components.

Conclusions:

• Novel cereal-based xerogels can be engineered for 4D shape-changing functionalities.
• Curcumin-infused xerogels offer a cost-effective, biodegradable, and non-toxic delivery system.
• The shape-changing aspect enhances consumer appeal while preserving compound bioavailability.
• This technology opens avenues for incorporating diverse bioactive compounds into functional foods.