Narges Shahgholian - Department of food nanotechnology, Research institute of food science and technology (RIFST),Mashhad,Iran
Ghadir Rajabzadeh - Department of food nanotechnology, Research institute of food science and technology (RIFST),Mashhad,Iran

The use of biopolymers for bioactive encapsulation continues to be an area of research interest. In this study gum arabic and serum albumin was used for encapsulation of poorly water-soluble curcumin by coacervation method. To find a new procedure and set an emulsification-coacervation method, several experiments has been carried out by varying different parameters including pH (3.7- 4) and albumin to gum Arabic weight ratios (2:1, 1:1). Complex coacervation between gum arabic and serum albumin is restricted to a narrow pH range where both molecules carry maximum opposite charges. Optimum conditions for appropriate coacervation were found in albumin to gum arabic ratio of 2:1 because of better texture based on Scanning Electron Microscopy(SEM). SEM micrographs revealed a sponge-like coacervate phase and sheet-like structure. The SEM image showed particle size was in the range of 40-50 μm. Encapsulation efficiency was found to be around 90%. DSC was used to to predict the thermal behaviour of the particles.This study showed that the emulsification-coacervation method is an efficient and promising technique for curcumin encapsulation