Microencapsulação de curcumina com maltodextrina de10 e avaliação de estabilidade

Abstract

The cúrcuma longa is originated from the asiatic southeast, belongs to Zingiberaceae family. The main pigment is the curmina, a natural dye of color yellow-orange. However, its industrial application becomes a challange because of its sensibility front to external agents like light incidence, to the pH and the high temperatures, besides not being soluble in water. The microencapsulation process is a promising alternative to enable the use of curcumin in the industry. Therewith, the presente work has like the main objective to get microcapsules of curcumin, by lyophilizationdrying technique, using like wall material of the microcapsules the DE10 maltodextrina, with predetermined proportions. Then to analyze stability of the microcapsule against the ligth, ph, solubility in water, Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Fourier Transform Infrared Spectroscopy (FTIR). The results shows that microcapsules obtained at the experiments presented good solubility and without presenting precipitation using water like solvent. To stability before the light the microcapsules presented bigger retention of curcumin after 30 days of storage (with loss of color 21%). The results to pH, the microcapsules had invariable behavior in the range pH between 1 to 10, with a slight accentuated on value in absorbance in the range pH 10. The evaluation of the DSC and TG of the microcápsules, the endothermic peak of curcumin is not observed, indicating a protection to the colorant exerted by the DE10 maltodextrina. The FTIR analysis showed that the curcumin's bands have a lower intensity when it is microencapsulated, following the characteristic bands of the encapsulating material. With the study was conclued that the microcapsules presented good stability against light, pH, temperature, and good solubility in water, and suggesting the DE10 maltodextrin like microcapsule wall material as a good alternative.