Stability of turmeric oleoresin (Curcuma longa L.) microencapsulated in gelatin, maltodextrin and modified starch matrices

• Grant number: 09/16847-7
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: March 01, 2010
• End date: February 28, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Cassia Roberta Malacrida Mayer
• 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

Microencapsulation in the food industry is a process in which one or more ingredients or additives are coated with a small and edible capsule. It is an innovative technology that has been used with considerable success in the cosmetic, pharmaceutical and food industries. This technique seems to be useful to solve problems regarding limitations in the use of food ingredients, as turmeric oleoresin, which despite having numerous advantages over the turmeric powder, is sensitive to light, heat, oxygen and pH variations. The objective of this work is to study the turmeric oleoresin microencapsulation by spray drying and freeze drying using blends of gelatin/maltodextrin and gelatin/modified starch as wall materials, by assessing the physico-chemical characteristics of the capsules obtained and the stability of microencapsulated oleoresin with respect to light and temperature factors. In order to attain this objective, the proportion of the oleoresin and encapsulating agents and suitable conditions for the process of microencapsulation by spray drying and freeze drying will be evaluated, analyzing the viscosity of the formed emulsions, the glass transition temperature of the encapsulating matrices, the morphology, solubility, curcumin content, total phenolics, volatiles and color of the microcapsules. Furthermore, the effect of the use of ultrasound during the stage of emulsification of oleoresin and the encapsulating material will be evaluated.

Scientific publications

(8)

(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)

FERREIRA, S.; PIOVANNI, G. M. O.; MALACRIDA, C. R.; NICOLETTI, V. R.. Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v. 31, n. 7, p. 491-500, JUL 2019. (15/23290-0, 10/09614-3, 09/16847-7, 10/20731-1, 18/16976-0)

MALACRIDA, CASSIA R.; FERREIRA, SUNGIL; NICOLETTI TELIS, VANIA R.. Stability at Different Temperatures of Turmeric Oleoresin Encapsulated in Maltodextrin/Gelatin Matrices by Freeze-Drying. JOURNAL OF COLLOID SCIENCE AND BIOTECHNOLOGY, v. 2, n. 2, p. 6-pg., 2013-06-01. (09/16847-7, 10/20731-1, 10/09614-3)

FERREIRA, SUNGIL; MALACRIDA, CASSIA R.; TELIS, VANIA R. N.. Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matrices. CANADIAN JOURNAL OF CHEMICAL ENGINEERING, v. 94, n. 11, p. 2210-2218, NOV 2016. (10/20731-1, 09/16847-7, 10/09614-3)

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)

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. (09/16847-7, 09/13033-9, 10/09614-3)

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)