Microencapsulation stabilizes curcumin for efficient delivery in food applications

Curcumin has been identified as a remarkable cure for several types of ailments and its usage in food and pharmaceutical industry is plenteous. This study elucidates a promising method to encapsulate curcumin in a chickpea (Cicer arietinum) protein matrix to improve the stability and bioavailability in the gut. The technique uses isoelectric precipitation of chickpea protein that results in formation of microparticles. Release of curcumin from the protein matrix was slow at pH 4, and a burst release of nearly 100% was observed at pH 2. Protective capacity of curcumin, by the coating is more than 40% at 323 K and 25% at both 298 and 310.5 K. Protein matrix reduced the photodegradation of curcumin by similar to 60%. Due to these properties the capsules can be used in the food industry as a protective coating for curcumin and as a slow release carrier in pharmaceutical industry. (C) 2016 Elsevier Ltd. All rights reserved.