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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dc.contributor.authorCano-Higuita, D. M.
dc.contributor.authorMayer, Cassia Roberta Malacrida [UNESP]
dc.contributor.authorTelis, V. R. N.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-08-21T17:53:04Z
dc.date.available2015-08-21T17:53:04Z
dc.date.issued2015
dc.description.abstractCurcumin yellow dye is considered as an antioxidant, susceptible to light and oxi-dative degradation. Microencapsulation improves its stability and facilitates itsuse. This work aimed to investigate the effects of different formulation wall mate-rials (gum arabic, a binary mixture of maltodextrin and modified starch, and aternary mixture of gum arabic, maltodextrin and modified starch) and differentdrying methods (for spray and lyophilization) on the stability of microcapsules ofturmeric oleoresin. The drying method affected retention curcumin powder in thedrying process and storage of the microcapsules under incident light. Curcuminretention during lyophilization was greater than spray drying, but showed theopposite behavior during storage; spray-dried capsules had a higher retention ofcurcumin after 8 weeks under light exposure. As a result, the ternary mixture ofgum arabic, modified starch and maltodextrin was more effective to prevent lossof curcumin and color changes in the microcapsuleen
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências e Letras de Assis, Assis, Departamento de Ciências Biológicas Av Dom Antonio 2100, Parque Universitário, CEP 19806900, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências e Letras de Assis, Assis, Departamento de Ciências Biológicas Av Dom Antonio 2100, Parque Universitário, CEP 19806900, SP, Brasil
dc.description.affiliationUnespDepartment of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, CEP 15054-000, São José doRio Preto, São Paulo, Brazi
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdFAPESP: 2010/09614-3
dc.description.sponsorshipIdFAPESP: 2009/13033-9
dc.description.sponsorshipIdFAPESP: 2009/16847-7
dc.description.sponsorshipIdCNPq: 479822/2009-3
dc.description.sponsorshipIdCNPq
dc.description.sponsorshipId300676/2010-7
dc.format.extent1-12
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/jfpp.12448/abstract
dc.identifier.citationJournal of Food Processing and Preservation, 2015.
dc.identifier.doi10.1111/jfpp.12448
dc.identifier.issn0145-8892
dc.identifier.lattes2114367431104728
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/126753
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.ispartofjcr1.510
dc.relation.ispartofsjr0,499
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.titleStability of curcumin microencapsulated by spray and freeze drying in binary and ternary matrices of maltodextrin, gum arabic and modified starchen
dc.typeArtigo
unesp.author.lattes2114367431104728[2]
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[3]
unesp.author.orcid0000-0003-0069-6581[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências e Letras, Assispt

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Artigos - Ciências Biológicas - FCLAS
Artigos - Engenharia e Tecnologia de Alimentos - IBILCE