Encapsulation of Curcumin by Spray Drying Using the Combination of Tween 80 and Chitosan

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Chaleeda Borompichaichartkul
Alwani Hamad
Sarisa Suriyarak


This study investigated the effect of the combination of Tween 80 and Chitosan (1/0, 1/1, 1/2, 1/3, and 0/1 (%w/w)) as encapsulated agents in the encapsulation of curcumin using spray drying. Viscosity, solid content of feed emulsion, process yield, physicochemical properties (water activity, moisture content, solubility, color, curcumin concentration, encapsulation efficiency (EE) and microstructure by SEM) and antioxidant activity of the encapsulated powder were analyzed. It was found that the viscosity of curcumin feed emulsion was increased (43.30-78.65 cP) with the elevation of chitosan concentration. The presence of Tween 80 and chitosan improved the encapsulation efficiency of curcumin in microcapsule. However, the increasing level of chitosan reduced process yield (41.17-33.02%) and antioxidant activity in term of DPPH (about 15%) but FRAP and color parameter (L*, a* and b*) are not significantly different as well as it increased the wrinkled microstructure of powders. Without Tween 80, most powders were in a clump, agglomerated and irregular shape. The encapsulated powder sample with a combination of Tween 80 and chitosan at the ratio of 1:1(%w/w) demonstrated the highest EE (57.43%) and antioxidant activity by DPPH and FRAP method (49.82, 17.12 mM TE/g, respectively). Overall, the combination of Tween 80 and chitosan as encapsulation agents showed increasing desirable properties of encapsulation efficiency of curcumin in the microcapsule.


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Borompichaichartkul, C., Hamad, A., & Suriyarak, S. (2020). Encapsulation of Curcumin by Spray Drying Using the Combination of Tween 80 and Chitosan. Journal of Food Technology, Siam University, 15(2), 96–109. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/236970
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