Microencapsulation of turmeric oleoresin (Curcuma longa L.) in gelatin, Arabic gum and hydrolyzed collagen matrices

• Grant number: 10/04269-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: August 01, 2010
• End date: July 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Larissa Angélica Cirelli Zuanon Sardella
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The common turmeric (Curcuma longa L.) is a plant originated from Southeast Asian countries, which belongs to the Zingiberaceae family. After drying, turmeric rhizomes may be submitted to extraction processes giving origin to essential oils or to its main pigment, curcumin, a yellow pigment used in food industry to impart color and flavor and, in pharmaceutical industry, for its antitumoral and antioxidant properties. Curcumin is soluble in ethanol and in other organic solvents but is insoluble in water, in addition of presenting instability against different physical and environmental factors, such as light, pH and high temperatures. With the objective of both increasing the pigment stability and of its functional properties, either during storage or during the shelf life of the products in which its is used as an ingredient, as well as facilitating its use in aqueous media, this research project intends to study the microencapsulation process of the turmeric oleoresin through its coverage by a polymeric water soluble matrix based in mixtures of gelatin and Arabic gum or gelatin and hydrolyzed collagen. It is also intended to evaluate the physical-chemical and functional properties of the obtained microcapsules and to study the stability of the microencapsulated pigment against light, pH and temperature. In order to attain such objectives the following aspects will be evaluated: the most adequate proportions of encapsulating materials and oleoresin; the effect of ultrasound application during the pigment emulsifying step; the effects of drying conditions either by spray drying or by freeze-drying on the encapsulation efficiency and on the stability of the obtained microcapsules.

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ZUANON, LARISSA A. C.; MALACRIDA, CASSIA R.; TELIS, VANIA R. N.. Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin-Collagen Matrices. Journal of Food Process Engineering, v. 40, n. 2, APR 2017. (09/16847-7, 10/09614-3, 10/04269-6)

MALACRIDA, CASSIA ROBERTA; FERREIRA, SUNGIL; CIRELI ZUANON, LARISSA ANGELICA; NICOLETTI TELIS, VANIA REGINA. FREEZE-DRYING FOR MICROENCAPSULATION OF TURMERIC OLEORESIN USING MODIFIED STARCH AND GELATIN. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 39, n. 6, p. 1710-1719, DEC 2015. (10/20731-1, 09/16847-7, 10/09614-3, 10/04269-6)

CIRELLI ZUANON, LARISSA ANGELICA; MALACRIDA, CASSIA ROBERTA; NICOLETTI TELIS, VANIA REGINA. Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic. JOURNAL OF FOOD PROCESS ENGINEERING, v. 36, n. 3, p. 364-373, JUN 2013. (09/16847-7, 10/09614-3, 10/04269-6)

ZUANON, LARISSA A. C.; MALACRIDA, CASSIA R.; TELIS, VANIA R. N.. Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin-Collagen Matrices. JOURNAL OF FOOD PROCESS ENGINEERING, v. 40, n. 2, p. 12-pg., 2017-04-01. (10/09614-3, 10/04269-6, 09/16847-7)