11th International Conference on Engineering and Food
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Cryogel based encapsulation was attempted to entrap oil phase (containing curcumin) with a ternary system of
colloidal chitosan, κ-carrageenan, and carboxy methylcellulose sodium salt (NaCMC). The cryotropic gel formation
was investigated by varying the cooling rate during freezing and type of polymer suspension. The microstructure of
the resulting curcumin cryogels revealed oil droplets entrapped in the cryogel matrix. The encapsulation yield for two
types of suspension was found to vary from 83.89 to 99.37%. Controlled release of the curcumin in an aqueous
system could be maintained for 4 days, and the released amount of curcumin was found to vary from 41.1-59.9%.
The encapsulation yield as well as the released pattern and amount of curcumin were influenced by the cooling
protocol used during freezing. The release patterns were found to be sensitive to the ambient aqueous pH and,
interestingly, either a burst release or a first order release was achievable simply by changing the freezing condition.
These results suggested that freezing could modify the gel formation of the present cryogel, and the resulting
structural modification evidently controlled the oil encapsulation manner. The present ternary system (chitosan, κ-
carrageenan, and NaCMC) is an interesting matrix for designing controlled release system in a food system.
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