Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System
Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/182 |
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| author | Minaxi Sharma Baskaran Stephen Inbaraj Praveen Kumar Dikkala Kandi Sridhar Arjun Naik Mude Kairam Narsaiah |
| author_facet | Minaxi Sharma Baskaran Stephen Inbaraj Praveen Kumar Dikkala Kandi Sridhar Arjun Naik Mude Kairam Narsaiah |
| author_sort | Minaxi Sharma |
| collection | DOAJ |
| description | Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional <i>Kulfi</i> and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and <i>Kulfi</i> fortified with CHBs showed no significant difference (<i>p</i> > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the <i>Kulfi</i> fortified with CHBs (13.77 × 10<sup>4</sup> CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 10<sup>4</sup> CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, <i>Kulfi</i> could be a suitable dairy delivery system for curcumin bioactive compounds. |
| first_indexed | 2024-03-10T01:29:28Z |
| format | Article |
| id | doaj.art-32cd8ba491dc40d195d712466277ae73 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:29:28Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-32cd8ba491dc40d195d712466277ae732023-11-23T13:45:07ZengMDPI AGFoods2304-81582022-01-0111218210.3390/foods11020182Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery SystemMinaxi Sharma0Baskaran Stephen Inbaraj1Praveen Kumar Dikkala2Kandi Sridhar3Arjun Naik Mude4Kairam Narsaiah5Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, IndiaDepartment of Food Science, Fu Jen Catholic University, New Taipei City 242 05, TaiwanCentral Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, IndiaDepartment of Food Science, Fu Jen Catholic University, New Taipei City 242 05, TaiwanCentral Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, IndiaCentral Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, IndiaCurcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional <i>Kulfi</i> and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and <i>Kulfi</i> fortified with CHBs showed no significant difference (<i>p</i> > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the <i>Kulfi</i> fortified with CHBs (13.77 × 10<sup>4</sup> CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 10<sup>4</sup> CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, <i>Kulfi</i> could be a suitable dairy delivery system for curcumin bioactive compounds.https://www.mdpi.com/2304-8158/11/2/182curcuminhydrogel beadsencapsulation efficiencyin vitro releasefortificationfunctional <i>Kulfi</i> |
| spellingShingle | Minaxi Sharma Baskaran Stephen Inbaraj Praveen Kumar Dikkala Kandi Sridhar Arjun Naik Mude Kairam Narsaiah Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System Foods curcumin hydrogel beads encapsulation efficiency in vitro release fortification functional <i>Kulfi</i> |
| title | Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System |
| title_full | Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System |
| title_fullStr | Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System |
| title_full_unstemmed | Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System |
| title_short | Preparation of Curcumin Hydrogel Beads for the Development of Functional <i>Kulfi</i>: A Tailoring Delivery System |
| title_sort | preparation of curcumin hydrogel beads for the development of functional i kulfi i a tailoring delivery system |
| topic | curcumin hydrogel beads encapsulation efficiency in vitro release fortification functional <i>Kulfi</i> |
| url | https://www.mdpi.com/2304-8158/11/2/182 |
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