Microencapsulation of turmeric (Curcuma longa L.) oleoresin in mixtures of arabic gum, maltodextrin and modified starch

• Grant number: 09/13033-9
• Support type: Scholarships in Brazil - Master
• Effective date (Start): April 01, 2011
• Effective date (End): March 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Vânia Regina Nicoletti Telis
• Grantee: Diana Maria Cano Higuita
• Home 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 being dried, turmeric roots can be submitted to extraction processes, resulting in essential oils and in its main pigment, curcumin, which is an yellow colorant used in the food industry as a flavoring agent and, in the pharmaceutical industry, due to its anticarcinogenic and antioxidant properties. The curcumin is soluble in ethanol and in other organic solvents but is insoluble in water, in addition to presenting instabilities against several physical and environmental factors, such as light, pH and high temperatures. Aiming to increase the stability of the pigment and of its functional properties during its storage or during the shelf life of the products where it is used as an ingredient, as well as facilitating its application in aqueous media, the objectives of this research proposal are to study the turmeric oleoresin microencapsulation process by coating oleoresin drops with a water soluble polymeric matrix, based in binary or ternary mixtures of Arabic gum, maltodextrin and modified starch, evaluate the physical-chemical and functional properties of the obtained microcapsules and to study the pigment stability against light, pH and temperature. In order to attain such objectives, different formulations of the encapsulant matrix, the most suitable proportions between the encapsulant matrix and oleoresin, as well as the effects of spray drying and freeze drying conditions on the morphology, solubility and stability of the microcapsules will be evaluated. (AU)

Scientific publications

(5)

(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)

CANO-HIGUITA, D. M.; MALACRIDA, C. R.; TELIS, V. R. N. STABILITY OF CURCUMIN MICROENCAPSULATED BY SPRAY AND FREEZE DRYING IN BINARY AND TERNARY MATRICES OF MALTODEXTRIN, GUM ARABIC AND MODIFIED STARCH. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 39, n. 6, p. 2049-2060, DEC 2015. Web of Science Citations: 20.

CANO-HIGUITA, DIANA MARIA; VILLA VELEZ, HARVEY ALEXANDER; NICOLETTI TELIS, VANIA REGINA. MICROENCAPSULATION OF TURMERIC OLEORESIN IN BINARY AND TERNARY BLENDS OF GUM ARABIC, MALTODEXTRIN AND MODIFIED STARCH. Ciência e Agrotecnologia, v. 39, n. 2, p. 173-182, MAR-APR 2015. Web of Science Citations: 9.

CANO-HIGUITA, DIANA MARIA; VILLA-VELEZA, HARVEY ALEXANDER; TELIS-ROMERO, JAVIER; VAQUIRO, HENRY ALEXANDER; NICOLETTI TELIS, VANIA REGINA. Influence of alternative drying aids on water sorption of spray dried mango mix powders: A thermodynamic approach. FOOD AND BIOPRODUCTS PROCESSING, v. 93, p. 19-28, JAN 2015. Web of Science Citations: 19.

DE SOUZA, SILVIO J. FERREIRA; VAQUIRO, HENRY A.; VILLA-VELEZ, HARVEY A.; POLACHINI, TIAGO C.; TELIS-ROMERO, JAVIER. Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds. International Journal of Food Engineering, v. 10, n. 4, p. 785-798, DEC 2014. Web of Science Citations: 0.

VILLA-VELEZ, HARVEY ALEXANDER; TELIS-ROMERO, JAVIER; CANO HIGUITA, DIANA MARIA; NICOLLETTI TELIS, VANIA REGINA. EFFECT OF MALTODEXTRIN ON THE FREEZING POINT AND THERMAL CONDUCTIVITY OF UVAIA PULP (Eugenia piriformis Cambess). Ciência e Agrotecnologia, v. 36, n. 1, p. 78-85, JAN-FEB 2012. Web of Science Citations: 2.