Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorMalacrida, Cassia Roberta [UNESP]
dc.creatorFerreira, Sungil
dc.creatorTelis, Vania Regina Nicoletti [UNESP]
dc.date2015-04-27T11:56:03Z
dc.date2015-04-27T11:56:03Z
dc.date2013
dc.date.accessioned2023-09-12T04:46:52Z
dc.date.available2023-09-12T04:46:52Z
dc.identifierhttp://www.ingentaconnect.com/content/asp/jcsb/2013/00000002/00000002/art00005?token=004711328275c277b42573a67667678346245554a2f592f653b672c57582a72752d7076#expand/collapse
dc.identifierJournal of Colloid Science and Biotechnology, v. 2, n. 2, p. 100-105, 2013.
dc.identifier2164-9634
dc.identifierhttp://hdl.handle.net/11449/122808
dc.identifier10.1166/jcsb.2013.1046
dc.identifier9457081088108168
dc.identifier0000-0002-2553-4629
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8772254
dc.descriptionTurmeric (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 °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 °C temperatures.
dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil
dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil
dc.format100-105
dc.languageeng
dc.relationJournal of Colloid Science and Biotechnology
dc.rightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectcurcumin
dc.subjectmicroencapsulation
dc.subjectphenolics
dc.subjectstability
dc.subjectturmeric oleoresin
dc.titleStability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying
dc.typeArtigo


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