Microencapsulation of curcumin using coconut milk whey and Gum Arabic

Abstract In the present study, spray-dried coconut whey powders were obtained by mixing coconut milk whey, gum Arabic (0, 5, 10 or 15%) and with/without curcumin. Both coconut whey powder and curcumin enriched coconut whey powders were studied for physicochemical characteristics such as proximate analysis, water activity, particle size distribution, colour characteristics, and packaging characteristics. Functional properties, morphological characterizations (SEM, X-RD) and thermogravimetric analysis (DSC, TGA) were studied. Addition of gum Arabic had significantly influenced the curcumin encapsulation efficiency (85–95%) and spray drying yield (60–73%) of the powders. The studies showed that powders contain significant amounts of protein (24-12% w/w), impacting their techno-functional properties with/without gum Arabic. The thermogravimetric studies showed coconut whey matrix (endothermic peak at 130 °C) is more stable than gum Arabic (endothermic peak at 89 °C). This work evidenced that the spray-drying process is favourable for curcumin microencapsulation by coconut whey and gum Arabic, providing improved functionality to the final product. Coconut milk whey powder with 5% gum Arabic was found to be the best combination for encapsulation efficiency (92%), spray drying yield (66.72%), curcumin stability (t1/2, 330 days), overall better physicochemical parameters, and its suitability in functional product development like vegan curcumin latte.