Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.4025/actascitechnol.v44i1.56950 http://hdl.handle.net/11449/223283 |
Resumo: | Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starchgelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at-20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at-20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior. |
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Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorptionCurcuma longa LCurcuminMicroencapsulationPolymer blendSorption isothermTurmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starchgelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at-20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at-20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Faculdade de Ciências e Letras Universidade Estadual Paulista “Júlio de Mesquita Filho”, Av. Dom Antônio, 2100, São PauloInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho”, São PauloFaculdade de Ciências e Letras Universidade Estadual Paulista “Júlio de Mesquita Filho”, Av. Dom Antônio, 2100, São PauloInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho”, São PauloCNPq: 479822/2009-3)Universidade Estadual Paulista (UNESP)Malacrida, Cassia Roberta [UNESP]Ferreira, Sungil [UNESP]Nicoletti, Vânia Regina [UNESP]2022-04-28T19:49:42Z2022-04-28T19:49:42Z2022-01-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.4025/actascitechnol.v44i1.56950Acta Scientiarum - Technology, v. 44.1807-86641806-2563http://hdl.handle.net/11449/22328310.4025/actascitechnol.v44i1.569502-s2.0-85123062466Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum - Technologyinfo:eu-repo/semantics/openAccess2022-04-28T19:49:42Zoai:repositorio.unesp.br:11449/223283Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:49:42Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
title |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
spellingShingle |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption Malacrida, Cassia Roberta [UNESP] Curcuma longa L Curcumin Microencapsulation Polymer blend Sorption isotherm |
title_short |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
title_full |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
title_fullStr |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
title_full_unstemmed |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
title_sort |
Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption |
author |
Malacrida, Cassia Roberta [UNESP] |
author_facet |
Malacrida, Cassia Roberta [UNESP] Ferreira, Sungil [UNESP] Nicoletti, Vânia Regina [UNESP] |
author_role |
author |
author2 |
Ferreira, Sungil [UNESP] Nicoletti, Vânia Regina [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Malacrida, Cassia Roberta [UNESP] Ferreira, Sungil [UNESP] Nicoletti, Vânia Regina [UNESP] |
dc.subject.por.fl_str_mv |
Curcuma longa L Curcumin Microencapsulation Polymer blend Sorption isotherm |
topic |
Curcuma longa L Curcumin Microencapsulation Polymer blend Sorption isotherm |
description |
Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starchgelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at-20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at-20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:49:42Z 2022-04-28T19:49:42Z 2022-01-12 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.4025/actascitechnol.v44i1.56950 Acta Scientiarum - Technology, v. 44. 1807-8664 1806-2563 http://hdl.handle.net/11449/223283 10.4025/actascitechnol.v44i1.56950 2-s2.0-85123062466 |
url |
http://dx.doi.org/10.4025/actascitechnol.v44i1.56950 http://hdl.handle.net/11449/223283 |
identifier_str_mv |
Acta Scientiarum - Technology, v. 44. 1807-8664 1806-2563 10.4025/actascitechnol.v44i1.56950 2-s2.0-85123062466 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Scientiarum - Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1799964375921983488 |