Stability at Different Temperatures of Turmeric Oleoresin Encapsulated in Maltodextrin/Gelatin Matrices by Freeze-Drying

Autor(es)

Malacrida, Cassia R. ; Ferreira, Sungil ; Nicoletti Telis, Vania R.

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF COLLOID SCIENCE AND BIOTECHNOLOGY; v. 2, n. 2, p. 6-pg., 2013-06-01.

Resumo

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at -20, 25 and 60 degrees C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at -20 and 25 degrees C temperatures. (AU)

• Processo FAPESP: 09/16847-7 - Estabilidade da oleoresina de cúrcuma (Curcuma longa L.) microencapsulada em matrizes de gelatina, maltodextrina e amido modificado
• Beneficiário: Cassia Roberta Malacrida Mayer
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 10/20731-1 - Otimização da etapa de emulsificação na microencapsulação de oleoresina de cúrcuma em matrizes de gelatina/maltodextrina e gelatina/amido modificado
• Beneficiário: Sungil Ferreira
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 10/09614-3 - Efeito das propriedades físico-químicas das matrizes encapsulantes e da aplicação de ultrassom na estabilidade da oleoresina de cúrcuma (Curcuma longa L.) microencapsulada
• Beneficiário: Vânia Regina Nicoletti Telis
• Modalidade de apoio: Auxílio à Pesquisa - Regular