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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

STABILITY OF CURCUMIN MICROENCAPSULATED BY SPRAY AND FREEZE DRYING IN BINARY AND TERNARY MATRICES OF MALTODEXTRIN, GUM ARABIC AND MODIFIED STARCH

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Author(s):
Cano-Higuita, D. M. [1] ; Malacrida, C. R. [1] ; Telis, V. R. N. [1]
Total Authors: 3
Affiliation:
[1] State Univ Paulista UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 39, n. 6, p. 2049-2060, DEC 2015.
Web of Science Citations: 20
Abstract

Curcumin yellow dye is considered as an antioxidant, susceptible to light and oxidative degradation. Microencapsulation improves its stability and facilitates its use. This work aimed to investigate the effects of different formulation wall materials (gum arabic, a binary mixture of maltodextrin and modified starch, and a ternary mixture of gum arabic, maltodextrin and modified starch) and different drying methods (for spray and lyophilization) on the stability of microcapsules of turmeric oleoresin. The drying method affected retention curcumin powder in the drying process and storage of the microcapsules under incident light. Curcumin retention during lyophilization was greater than spray drying, but showed the opposite behavior during storage; spray-dried capsules had a higher retention of curcumin after 8 weeks under light exposure. As a result, the ternary mixture of gum arabic, modified starch and maltodextrin was more effective to prevent loss of curcumin and color changes in the microcapsules. (AU)

FAPESP's process: 09/16847-7 - Stability of turmeric oleoresin (Curcuma longa L.) microencapsulated in gelatin, maltodextrin and modified starch matrices
Grantee:Cassia Roberta Malacrida Mayer
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 09/13033-9 - Microencapsulation of turmeric (Curcuma longa L.) oleoresin in mixtures of arabic gum, maltodextrin and modified starch
Grantee:Diana Maria Cano Higuita
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 10/09614-3 - Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin
Grantee:Vânia Regina Nicoletti Telis
Support Opportunities: Regular Research Grants