Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum

Texto completo
Autor(es):
Brito-Oliveira, Thais C. [1] ; Bispo, Marina [1] ; Moraes, Izabel C. F. [1] ; Campanella, Osvaldo H. [2, 3] ; Pinho, Samantha C. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Pirassununga, SP - Brazil
[2] Purdue Univ, Agr & Biol Engn, W Lafayette, IN 47907 - USA
[3] Purdue Univ, Whistler Carbohydrate Res Ctr, W Lafayette, IN 47907 - USA
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 102, p. 759-767, DEC 2017.
Citações Web of Science: 4
Resumo

The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid micro particles (SLM). For this purpose, the formulation G(xG) (15%, w/v SPI, 0.1%, w/v XG and 5 mM CaCl2) was selected for the production of EFG. A comparative study on the rheological and microstructural properties of non-filled gels and EFG revealed that SLM stabilized with Tween 80-Span 80 behaved as active fillers in the gel matrix, increasing the Young's modulus from 1.1 to 2.3 kPa, and also increasing the values of storage and loss moduli. The incorporation of SLM also affected the microstructural organization of the systems. Whereas unfilled gels presented a microstructural organization similar to that of interpenetrated networks, EFG exhibited a microstructure with clear phase separation. The stability of encapsulated curcumin in EFG was monitored using a colorimetric test and it was confirmed that the bioactive component showed a high stability for 15 days. After that period, the color started to change, indicating a decrease in curcumin concentration. The instability of curcumin was probably related to structural alterations of the EFG, which led to decreases of hardness after 7 days of storage at 10 degrees C, and to the collapse of the structures after 30 days. Although formulation improvements are required, the results indicate that the encapsulation of curcumin in SLM incorporated in EFG is a potential alternative for the replacement of yellow artificial dyes in gelled food products. (AU)

Processo FAPESP: 14/26106-2 - Curcumina encapsulada em micropartículas lipídicas incorporadas em géis carregados: um estudo comparativo com géis proteicos e géis biopoliméricos mistos obtidos a frio
Beneficiário:Thais Carvalho Brito Oliveira
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 16/03271-3 - Caracterização reológica e modelagem matemática de géis carregados de emulsão produzidos a frio, produzidos com misturas de isolado protéico de soja e polissacarídeos
Beneficiário:Thais Carvalho Brito Oliveira
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Mestrado