process optimization for the preparation of ice cream using micro/nanoencapsulation of curcumin

127 Pages·2015·4.48 MB·English

PROCESS OPTIMIZATION FOR THE PREPARATION OF ICE CREAM
USING MICRO/NANOENCAPSULATION OF CURCUMIN

THESIS SUBMITTED TO THE
NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL
(DEEMED UNIVERSITY)
IN PARTIAL FULFILMENT OF THE REQUIREMENT
FOR THE AWARD OF THE DEGREE OF

MASTER OF TECHNOLOGY
IN
DAIRY CHEMISTRY

BY

DEEP DIYUTI KUMAR

B. Tech. (Dairy Technology)
DAIRY CHEMISTRY DIVISION
I.C.A.R-NATIONAL DAIRY RESEARCH INSTITUTE

KARNAL-132001 (HARYANA), INDIA

2015
Regn. No. 13-M-DC-06

ACKNOWLEDGEMENT

A Master’s thesis is a structure that is built over the course of a student’s most productive years when one is
transitioning from the phase of basic learning to advance learning. This structure serves as groundwork for most
part of one’s career in terms of development of lifelong work ethics and lessons like patience, determination,
focus, risk-taking and ultimately success or failure. I have been fortunate enough to be at one of the world’s most
renowned institutes in my field, and lay the foundation for my entire work here. But this foundation could not
be built without the strength of the pillars supporting it. Here I acknowledge those pillars on which me and my
work stand today.
First of all, I sincerely acknowledge my gratitude to my Mother and Father for their blessings and
unconditional love throughout my academic endeavor and life. I wish to dedicate this entire thesis to my beloved
parents and my sister Divya.
At this moment of accomplishment, I must give my high, respectful and heartfelt gratitude to my major
advisor and guide Dr. (Mrs.) Bimlesh Mann, Principal Scientist and Head of Dairy Chemistry division who
showed me the way and helped me to get started on the path of this journey. Her enthusiasm, encouragement and
faith in me throughout have been extremely helpful and she always inspired me with her noble thoughts. I would
also like to thank her for her constant supervision as well as for providing necessary information and
support in completing the research work. Her judicious guidance, everlasting affection, unstinted
encouragement, keen interest and overwilling help extended to me throughout my research work and preparation
of thesis.
I express my sincere thanks to the members of advisory committee Dr. Rajesh Kumar Bajaj, Principal
Scientist, DC Division, Dr. Rajan Sharma. Principal Scientist, DC Division, Dr. Gautam Kaul, Principal
Scientist, ABC Division, Dr. Shaik Abdul Hussain, Scientist, DT Division, Dr. Kaushik Khamrui, Senior
Scientist, DT Division (Jt. Director Nominee) for their keen interest, valuable suggestions and cooperation.
Words will not be enough to express my admiration and respect towards them for their unlimited support,
encouragement and everlasting affection through my research work.
I am deeply indebted to all Scientists of the Dairy Chemistry Division, for their valuable suggestions,
good wishes and cordial assistance in different phases of my research work.
I also place on record my sense of gratitude to Dr. A.K. Shrivastava, Director, NDRI, Karnal and Dr.
(Mrs.) Bimlesh Mann, Head, Dairy Chemistry Division for providing necessary facilities for this study.
I take this opportunity to sincerely acknowledge NDRI for providing financial assistance in the form
of institutional scholarship which buttressed me to perform my work comfortably.
No research is possible without the Library, the centre of learning resources. I take this time to express
my gratitude to all the library staff for their services.
My deepest thank to my seniors Ramesh sir , Minaxi mam, Athira mam, Prabin sir , Rita mam, Munmun
Mam, Saurabh sir and Anupma mam and my Jr. Abhinav and Sonu for their sincere help and moral suggestions
in every step of my research work and thesis writing. Ramesh sir helped affectionately from time to time with
her kind and humble thoughts.
I take this opportunity to record my sincere thanks to all the faculty members especially Rajeev ji and
Deepak ji for their support and encouragement. Also I would like to acknowledge the support of P.C.Singh Sir
and Richa mam for providing me necessary instrumental facilities and Divisional Library facilities for the
completion of my work successfully.
My field study was made less obstacle ridden because of the presence of a few individuals like my friends
Sushil, Yogesh, Mayur, Ravi, Kashyap, Dhyaneshwar and Srushty whose helping hands always extended
towards me. I will cherish those memories we all spend together.
Above all, I owe it all to the unseen power for granting me the wisdom, health and strength to undertake
this research task and enabling me to its completion

DEEP DIYUTI KUMAR
ABSTRACT
Curcumin is a natural polyphenolic compound with wide therapeutic potential. The bioactive
component (curcumin) can be incorporated into food systems for the development of health
promoting functional foods and it has been growing rapidly. But its application as a
functional ingredient is currently limited because of its poor water-solubility and
bioaccessibility. Micro/nano encapsulation of bioactive molecules helps easily incorporation
into the food systems and improves their poor solubility, sensitivity to processing conditions,
masking of colour and adverse effect on the sensory attributes. In the present investigation,
process optimized for the preparation of curcumin nanoemulsion with special reference to
colour masking and its application in dairy product (ice cream) was undertaken. Among the
different combinations, the most stable formulation was formed with milk fat (8%), medium
chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle
size (333.8 ± 7.18 nm), zeta potential(-44.1 ± 0.72 mV), encapsulation efficiency (96.9 ±
0.28%) and storage stability for 14 days. The effect of different food processing conditions
(heating, ionic strength and pH) on particle size distribution and zeta potential of
nanoemulsion was evaluated. During heat treatments the mean particle size of
nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was
destabilized at pH 4.6 and particle size increases above and below pH 5.0.Though, there is
a slight increase in the particle size was occurred with change in ionic concentration.
Release kinetics data suggested that in simulated gastro-intestinal digestion, the
nanoemulsion was stable to pepsin digestion (only 5.25% release of curcumin), while
pancreatin action16.12% release of curcumin from the nanoemulsion. This indicates the
stability of the emulsion under gastro-intestinal environment. Ice-cream was selected as
ideal food system because it is nutritious, widely consumed dessert by the all age-groups.
No significance difference was observed between the scores of sensory attributes of the ice
cream incorporated with nanoemulsion of curcumin and control. There was found significant
difference (p<0.05) in melt down rate between control and nanoencapsulated curcumin ice
cream. Nanoencapsulated curcumin ice cream melts slower (0.83±0.01g/min) than control
ice cream (0.90±0.08 g/min). The percentage of overrun between control and
nanoencapsulated curcumin ice cream differed significantly (p<0.05) and ranged from 70.81
to 92.46%. Moreover, the encapsulation efficiency of curcumin was found to be 93.7% in
the ice cream which indicates it can withstand the processing conditions. The finding also
suggest that the ice cream is suitable dairy product for the delivery of lipophilic bioactive
component which can be used for therapeutic purposes.
साराांश
करक्यमू िन विस्ततृ चिककत्सीय क्षिता के साथ एक प्राकृततक पॉलीफेनॉमलक यौचिक है। बायोएक्क्िि
घिक (करक्यमू िन) कायाात्िक खाद्य पदाथों को बढािा देने के स्िास््य के विकास के मलए खाद्य
प्रणाली िें शामिल ककया जा सकता है और यह तजे ी से बढ रहा है। लेककन ितिा ान िें एक
कायाात्िक घिक के रूप िें इसका उपयोि, कि पानी-घलु नशीलता और जैिअमििम्यता के कारण
सीमित है। िाइक्रो / ननै ोएनकैप्सलु ेशन के िदद से बायोएक्क्िि अणओु ं को आसानी से खाद्य प्रणाली
िें शामिल कर उनके कि घलु नशीलता, रंि िाक्स्कंि और प्रसस्ं करण की क्स्थतत के मलए
सिं ेदनशीलता जैस े प्रततकूल सिं ेदी विशषे ताओ ं को बेहतर बनता है। ितिा ान अध्ययन िें, करक्यमू िन
ननै ोइिल्शन की अनकु ूमलत प्रकक्रया, रंि िाक्स्कंि के विशषे सदं ि ा िें और डये री उत्पाद (आइसक्रीि)
िें इसके उपयोि की तयै ार की िई। विमिन्न सयं ोजनों के िध्य िें, सबसे अचिक स्थायी
ननै ोइिल्शन दिू िसा (8%), िध्यि श्ंखृ ला ट्राइक्ललसराइड्स (2%), करक्यमू िन (0.24%) और
सोडडयि कैसीनेि (6%) के साथ बनाई िई और क्जसके कणो का आकर (333.8 ± 7.18 एनएि) ,
जीिा पोिेंमशयल (-44.1 ± 0.72 एििी), 14 ददनों के मलए क्स्थरता और एनकैप्सलु ेशन के दक्षता
(96.9 ± 0.28%) के साथ पाया िया। ननै ोइिल्शन की कणो के आकार के वितरण और जीिा
पोिेंमशयल पर विमिन्न खाद्य प्रसस्ं करण की क्स्थतत (हीदििं , आयतनक शक्क्त और पीएि) के प्रिाि
का िल्ू यांकन ककया िया । तापिान उपिार के दौरान ननै ोइिल्शन के िध्यि कण आकार िें
333.8 ± 7.18 से 351.1 ± 4.04 एनएि की िद्ृ चि हुई। ननै ोइिल्शन पीएि 4.6 पर अक्स्थर पाया
िया और पीएि 5.0 के ऊपर और नीिे कणो के आकार बढा हुआ पाया िया। यद्यवप आयतनक
शक्क्त िें पररितना के साथ कणो के आकार िें िािलू ी िद्ृ चि हुई है। ररलीज कैनेिीक्स डिे ा के
अनसु ार ननै ोइिल्शन कृत्रिि िस्ै ट्रो आिं पािन िें पेक्प्सन पािन (करक्यमू िन का केिल 5.25%
मक्ु ति) पर क्स्थर था और पकैं क्रएदिन के कारािाई स े 16.12% करक्यमू िन ननै ोइिल्शन स े िकु त
हुआ। यह ननै ोइिल्शन के िस्ै ट्रो आिं पयाािरण िें क्स्थरता को इचं ित करता है। आइसक्रीि आदश ा
िोजन व्यिस्था के रूप िें ियतनत ककया िया था क्योंकक यह सिी आय ु सिहू ों द्िारा पौक्टिक और
व्यापक रूप से सेिन मिठाई है । ननै ोएनकेप्सलु ेिेड करक्यमू िन का आि के स्िाद का आइसक्रीि िें
सिािेश काफी सिी सिं दे ी विशषे ताओं िें तनयत्रं ित के था। तनयिं ण और ननै ोएनकेप्सलु ेिेड
करक्यमू िन के आइसक्रीि के बीि वपघलन े की दर िें िहत्िपणू ा अतं र (p<0.05) पाया िया था।
ननै ोएनकेप्सलु ेिेड करक्यमू िन आइसक्रीि, तनयिं ण आइसक्रीि (0.90 ± 0.08 ग्राि / मिनि) की
तलु ना िें िीिी (0.83 ± 0.01g / मिनि) वपघलता है। तनयिं ण और ननै ोएनकेप्सलु ेिेड करक्यमू िन
आइसक्रीि के बीि ओिररन प्रततशत िें िहत्िपणू ा अतं र (p<0.05) पाया िया पाया िया और 70.81
से 92.46% तक बताया िया। इसके अलािा ,करक्यमू िन के एनकैप्सलु ेशन दक्षता आइसक्रीि िें
93.7% पाया िया जो यह इंचित करता है कक यह प्रसस्ं करण की क्स्थतत का सािना कर सकत े ह ैं ।
खोज यह िी सलाह देत े ह ैं कक आइसक्रीि िसा सनेही बायोएक्क्िि घिक के वितरण के मलए उपयक्ु त
डये री उत्पाद है और यह उपिारात्िक उद्देश्यों के मलए इस्तिे ाल ककया जा सकता है।
CONTENTS

Chatper Title Page
no.
1 INTRODUCTION 1-2

REVIEW OF LITERATURE 3-34
2
2.1 Curcumin- The origin 3-4

2.1.1 Chemical properties of curcumin 4-5

2.1.2 Pharmacological properties of curcumin 5-6

2.1.3 Dietary recommendations for curcumin 6

2.2 Major challenges for the use of curcumin in food systems 7-9

2.3 Current approaches of delivery of curcumin 9-19

2.3.1 Emulsion 10

2.3.2 Definition and properties of nanoemulsion 11

2.3.3 Protection of bioactive compound by nanoencapsulation 11-13

2.3.4 Physical characterization of nanoemulsion 13-16

2.3.4.1 Stability of nanoemulsions 13-14

2.3.4.1.1 Creaming 14-15

2.3.4.1.2 Flocculation and Coalescence 15-16

2.3.4.1.3 Oswald ripening 16

2.3.5 Droplet size characterization of nanoemulsion 17-18

2.3.6 Simulated gastro-intestinal digestion 18-19

2.4 Increase of bioavailability of nanoencapsulated bioactives 19-23

2.5 Potential application of nanoemulsion in food industry 23-26

2.6 Ice cream 26-34

2.6.1 Legal standards of ice cream 28-29

2.6.2 Physico-chemical properties office cream 30-33

2.6.2.1 Acidity 30

2.6.2.2 Specific gravity 30

2.6.2.3 Viscosity 30-31
2.6.2.4 Fat destabilization 31

2.6.2.5 Mix stability 31-32

2.6.2.6 Overrun 32

2.6.2.7 Melting rate 32

2.6.2.8 Organoleptic characteristics of ice cream 32-33

2.6.3 Stabilizer and emulsifier 33-34

3
MATERIALS AND METHODS 35-49

3.1 Experimental materials 35-36

3.2 Experimental equipments 36-38

3.3 Preparation of nanoemulsions 38-39

3.3.1 Solubility of curcumin in different oils 38

3.3.2 Method for the preparation of oil-in-water nanoemulsion 38-39

3.4 Physico-chemical analysis of nanoemulsions 39-42

3.4.1 Determination of emulsion stability 39

3.4.2 Determination of pH 39-40

3.4.3 Determination of particle size distribution 40

3.4.4 Determination of zeta potential 40-41

3.4.5 Analysis of total phenolic content 41-42

3.5 Determination of encapsulation efficiency 42-43

3.6 Effect of processing conditions on emulsion stability 43

3.6.1 Effect of heat treatment 43

3.6.2 Effect of pH 43

3.6.3 Effect of ionic strength 43

3.7 Release kinetics of curcumin from nanoemulsion 43-45

3.7.1 Release kinetics of curcumin under simulated gastro 44-45

intestinal digestion

3.7.1.1 Simulated gastric digestion 44

3.7.1.2 Simulated intestinal digestion 44-45

3.8 Method of manufacture of ice cream 45-47

3.9 Analytical method 47-49

3.10 Statistical analysis 49