Stability of turmeric oleoresin (Curcuma longa l.) microencapsulated in gelatin, m...
| 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 |
| Principal Investigator: | 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) | |