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Stabilisation de la curcumine par la micelle de caséine : approches structurale et technofonctionnelle

Abstract : Enriching common foods with bioactive compounds could help promote health and reduce the risk of diseases. However, most bioactives with interesting biological properties are hydrophobic and therefore have incorporation limits in foods due to their low solubility in aqueous matrices. In addition, their biological activities encounter extreme factors in the formulation and manufacturing processes of the product such as pH, temperature and pressure fluctuations. To this end, the encapsulation of the bioactive elements in "bio" matrices is a solution for improving their bioavailability and preserving their functional properties. In our study, we chose to treat curcumin, a hydrophobic phenolic compound, with various interesting biological activities such as its important antioxidant activity. The choice of the encapsulation matrix was turned to the casein micelle, an effective encapsulation matrix with desired technofunctional properties. This thesis has demonstrated the hydrophobic interaction between the casein micelle and curcumin via tryptophan residues. The addition of curcumin in solution to the casein micelle did not influence the structural properties (size, ζ-potential and internal structure) nor the functional properties (gelling) of the micelle. Knowing that the ultimate goal is the production of yogurt enriched with curcumin, the study of the interaction between curcumin and lactic bacteria of yoghurt is necessary. Indeed, curcumin adsorbs on the bacterial envelopes of Lactobacillus bulgaricus and preferentially on Streptococcus thermophilus without inhibiting their growth and their acidifying power. Once in contact with casein micelles and LABs, curcumin is partitioned between the micelle and the bacterial envelopes to establish a balance. Given that most agro-food industries use more powder rather than aqueous solutions in formulation stages, the production of curcumin-doped casein micelle powder protecting the antioxidant activity of the bioactive while preserving the technofunctional properties of the casein micelle was carried out by spray-drying
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Submitted on : Friday, April 6, 2018 - 2:35:07 PM
Last modification on : Saturday, April 7, 2018 - 1:24:45 AM


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  • HAL Id : tel-01760559, version 1



Aya Khanji. Stabilisation de la curcumine par la micelle de caséine : approches structurale et technofonctionnelle. Alimentation et Nutrition. Université de Lorraine, 2017. Français. ⟨NNT : 2017LORR0144⟩. ⟨tel-01760559⟩