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Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

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By Aya N. Khanji, Université de Lorraine, St Joseph, Ur Tva
| Royal Society of Chemistry Verified
The encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying. Nearly 97% of the curcumin was retained and the yellow powder showed a typical high casein powder morphology. The hygroscopic properties were determined, slight differences reflected less available hydrophobic sites when curcumin was bound to casein, favoring interactions with water in curcumin-enriched MC powders. No difference was detected on the internal MC structure via SAXS.
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