Quality and Release Properties of Curcumin Coated Sugar Spheres by Multi-layer film via Rotor Side-spray Fluidized Bed

Abstract

流動床包覆為目前保健生技業、製藥工業及食品工業中常用之技術，利用不同基材包覆或包埋某一材料，其包覆膜具有保護、遮蔽或載體(Carriers)之功能特性，使產品提升其價值性、耐用性及具有特殊功能性。本實驗以不同材料製備複合可食性薄膜，探討其品質特性並評估膠體未形成膜前的流體特性，利用合適之複合膠體配方做為流動床包覆之包覆劑，並探討流動床操作參數對粉粒之品質影響，再以最適之操作條件進行複合包覆薑黃糖蕊粒子之製備，並以體外模擬釋放試驗測試其複合包覆之粒子是否具有釋放控制之特性，貯存試驗則可評估產品中之薑黃素安定性。

本研究之第一部分，可食性薄膜品質評估之實驗結果可得知：添加澱粉能顯著性降低水溶解度；甘油之添加顯著性提升水合性質及薄膜延展性；膠體之流體特性則是以多醣混合甘藷澱粉糊有較佳之黏度表現 (85.29 cP)，並添加乾基30%之甘油，改善其薄膜機械特性，以此做為流動床之包覆劑。第二部分為流動床之操作參數探討，實驗結果可得知：以入風溫度50℃、噴霧液流速1.875 g/min有最佳之薑黃素包覆率(98.16%)，薑黃素類化合物含量為3.996 mg/g；假密度隨噴霧液流率提高而顯著性下降 (p < 0.05)，顯示粒子因流速提高而產生黏著造粒之不良情況；粒子圓形度以50℃、噴霧液流速1.875 g/min有最佳之表現 (0.796)。將最適操作參數製備之多醣包覆粒子進行本研究之第三部分－複合包覆技術製備薑黃糖蕊粒子，以乳清蛋白複合膜進行外層膜包覆，其圓形度試驗中並無顯著性變化(0.8)，表示此複合膜包覆具有良好之包覆效果，薑黃素類化合物之含量則降至2.5 mg/g。體外模擬釋放評估粒子之釋放特性，實驗結果可得知：未經複合包覆之粒子，於口服至模擬胃部環境之釋放量高達92.3%；經複合包覆之釋控型粒子，其薑黃素釋放量於模擬胃部環境2小時候之釋放量為4 ~ 5%，且於模擬腸道環境前30 min完全釋放。本研究研發出具有釋放控制特性之複合包覆薑黃糖蕊粒子，希盼未來能將此技術應用於保健食品之開發，提升產品價值，並提供相關研究之參考。

Fluidized bed coating is a common technique in the biotechnology industry, pharmaceutical industry and food industry. Encapsulting or films coating on the substance which is sensitive and unstable by using variety of food grade materials is the popular item. The coating films have the functional characteristics of protection, shielding, or carriers so that the product can enhance its value, durability, and special functionality by coating specific films. In this study, the composite edible films were prepared from different food grade materials, and evaluation of its quality. The colloids properties were evaluated before it formed the edible films. The coating agent for fluidized bed was prepared from the most suitable formulation in different edible compoaite colloids. Also study the effects of operation parameters of fluid-bed processing on particles quality. Based on the results, then we can prepared the sugar spheres with curcumin composite film using the optiumn condition. Evaluation on release properities of particle with composite films. The storage test could evaluate the stability of curcumin from the samples.

From the first part of this study, the results show that adding starch can significantly reduce water solubility, the fluid properties of colloids are based on the better viscosity of polysaccharide mixed sweet potato starch paste which showed a value of 85.29 cP. Adding 30% glycerol (dry basis) in the composite colloid to improve its mechanical properties, as a coating agent for fluidized bed processing. The second part discusses the operating parameters of the fluidized bed, the results show that the optimum curcumin encapsulated rate is 98.16% with an inlet air temperature of 50°C and a spraying rate of 1.875 g/min, which content 3.996 mg/g of curcuminoid. The bulk density of sample decreases with increasing the spraying rate. This indicates that granulation within the particle occurred due to the increase of spraying rate. The circularity of the particles show the best value (0.796) at 50°C with a spraying rate of 1.875 g/min. The particles with polysaccharide film prepared from the optimal operating parameters were subjected to the third part of this study, a multi-coating technique to prepare the sugar spheres with curcumin composite films. Coating of outer layers with whey protein composite film, the results showed that there were no significant changes in the circularity, which indicates that coating with whey protein composite films has a good coating effect (no granulation). But the content of curcuminoids is reduced to 2.5 mg/g. The results showed non-composite coated particles release the curcumin up to 92.3% from oral to simulated gastric environment while the particles coated with composite films has a curcumin release of 4 to 5% at 2 hours and completely release in simulated intestinal environment at 30 minutes, which indicates that it has the property of control-release. It is hoped that this results can be used as reference for development of health foods in the future, to enhance the product value.