Jump to main content
Jump to site search


Encapsulation and release of curcumin using an intact milk fat globule delivery system

Author affiliations

Abstract

The stability and dispersibility of lipid-soluble bioactives in food systems are often modified via encapsulation in oil in water emulsions and lipid or protein-based nanoparticles. These encapsulation approaches frequently require the addition of surfactants/emulsifiers, sacrificial antioxidants, and high-energy methods to create the dispersed phase and stabilize encapsulated compounds. In contrast to conventional encapsulation approaches, this study evaluates pre-formed and naturally occurring lipid structures, milk fat globules (MFGs), for the encapsulation of a model lipid-soluble bioactive, curcumin. Intact MFGs were separated from raw milk and dispersed in water, and then curcumin was added in the presence of ethanol. Partitioning of curcumin to the lipid core of MFGs was confirmed using fluorescence imaging. The encapsulation efficiency and loading capacity of curcumin were measured. 1186.65 ± 14.63 μg of curcumin were encapsulated per gram of milk fat, in the presence of 10% v/v of ethanol with an encapsulation efficiency ranging between 59 and 64%. The study also evaluates the release of curcumin from MFG carriers under simulated gastrointestinal conditions, and correlates the release with morphological changes in milk fat globules during digestion. The results show limited release of encapsulated curcumin in the gastric phase (∼27%), and substantial release in the intestinal phase (>80%). Regarding their morphology, MFGs showed little changes in the gastric phase, and significant changes in the intestinal phase. Overall, the results of this study demonstrate encapsulation of a lipid-soluble bioactive compound in naturally occurring MFGs using a simple, rapid, and low-energy alternative to conventional encapsulation systems.

Graphical abstract: Encapsulation and release of curcumin using an intact milk fat globule delivery system

Back to tab navigation

Supplementary files

Publication details

The article was received on 07 Mar 2019, accepted on 16 Aug 2019 and first published on 19 Aug 2019


Article type: Paper
DOI: 10.1039/C9FO00489K
Food Funct., 2019, Advance Article

  •   Request permissions

    Encapsulation and release of curcumin using an intact milk fat globule delivery system

    M. Alshehab and N. Nitin, Food Funct., 2019, Advance Article , DOI: 10.1039/C9FO00489K

Search articles by author

Spotlight

Advertisements