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Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin

Abstract

Microencapsulation in the food industry is a process in which one or more ingredients or additives are coated with a small and edible capsule. It is an innovative technology that has been used with considerable success in the cosmetic, pharmaceutical and food industries. This technique seems to be useful to solve problems regarding limitations in the use of food ingredients, as turmeric oleoresin, which despite having numerous advantages over the turmeric powder, is sensitive to light, heat, oxygen and pH variations. The objective of this work is to study the turmeric oleoresin microencapsulation by spray drying and freeze drying using blends of gelatin/maltodextrin and gelatin/modified starch as wall materials, by assessing the influence of physical-chemical properties of the encapsulating matrices on the stability of microencapsulated oleoresin with respect to light, temperature and water sorption. In order to attain this objective, the proportion of the oleoresin and encapsulating agents and suitable conditions for the process of microencapsulation by spray drying and freeze drying will be evaluated, analyzing the viscosity of the formed emulsions, the glass transition temperature of the encapsulating matrices, the water sorption behavior, the morphology, solubility, curcumin content, total phenolics, volatiles and color of the microcapsules. Furthermore, the effect of the use of ultrasound during the stage of emulsification of oleoresin and the encapsulating material will be evaluated. (AU)

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Scientific publications (13)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ZUANON, LARISSA A. C.; MALACRIDA, CASSIA R.; TELIS, VANIA R. N.. Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin-Collagen Matrices. Journal of Food Process Engineering, v. 40, n. 2, . (09/16847-7, 10/09614-3, 10/04269-6)
MOSER, POLIANA; DE SOUZA, REGINALDO TEODORO; NICOLETTI TELIS, VANIA REGINA. Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 41, n. 1, . (10/09614-3, 12/09074-4)
VILLA-VELEZ, HARVEY A.; VAQUIRO, HENRY A.; LOPES-FILHO, JOSE F.; TELIS, VANIA R. N.; TELIS-ROMERO, JAVIER. Study of the specific heat capacity of biomass from banana waste for application in the second-generation ethanol industry. ENVIRONMENTAL PROGRESS & SUSTAINABLE ENERGY, v. 34, n. 4, p. 1221-1228, . (10/09614-3)
FERREIRA, S.; PIOVANNI, G. M. O.; MALACRIDA, C. R.; NICOLETTI, V. R.. Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v. 31, n. 7, p. 491-500, . (15/23290-0, 10/09614-3, 09/16847-7, 10/20731-1, 18/16976-0)
MOSER, POLIANA; BENATTI GALLO, THAIS CRISTINA; CIRELLI ZUANON, LARISSA ANGELICA; PEREIRA, GIULIANO ELIAS; NICOLETTI, VANIA REGINA. Water sorption and stickiness of spray-dried grape juice and anthocyanins stability. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 42, n. 12, . (10/09614-3, 12/09074-4)
ZUANON, LARISSA A. C.; FUZARI, NATHALIA C.; FERREIRA, SUNGIL; FREITAS, MIRIAN L. F.; MOSER, POLIANA; NICOLETTI, VANIA R.. Production and Storage Properties of Spray-Dried Red Beet Extract Using Polysaccharide-Based Carrier Systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 7, . (15/23290-0, 16/06204-5, 10/09614-3, 14/02910-7, 14/08520-6)
FERREIRA, SUNGIL; MALACRIDA, CASSIA R.; TELIS, VANIA R. N.. Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matrices. CANADIAN JOURNAL OF CHEMICAL ENGINEERING, v. 94, n. 11, p. 2210-2218, . (10/20731-1, 09/16847-7, 10/09614-3)
MALACRIDA, CASSIA ROBERTA; FERREIRA, SUNGIL; CIRELI ZUANON, LARISSA ANGELICA; NICOLETTI TELIS, VANIA REGINA. FREEZE-DRYING FOR MICROENCAPSULATION OF TURMERIC OLEORESIN USING MODIFIED STARCH AND GELATIN. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 39, n. 6, p. 1710-1719, . (10/20731-1, 09/16847-7, 10/09614-3, 10/04269-6)
CANO-HIGUITA, D. M.; MALACRIDA, C. R.; TELIS, V. R. N.. STABILITY OF CURCUMIN MICROENCAPSULATED BY SPRAY AND FREEZE DRYING IN BINARY AND TERNARY MATRICES OF MALTODEXTRIN, GUM ARABIC AND MODIFIED STARCH. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 39, n. 6, p. 2049-2060, . (09/16847-7, 10/09614-3, 09/13033-9)
CIRELLI ZUANON, LARISSA ANGELICA; MALACRIDA, CASSIA ROBERTA; NICOLETTI TELIS, VANIA REGINA. Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic. JOURNAL OF FOOD PROCESS ENGINEERING, v. 36, n. 3, p. 364-373, . (09/16847-7, 10/09614-3, 10/04269-6)
POLACHINI, T. C.; BETIOL, L. F. L.; BASTOS, M. G.; TELIS, V. R. N.; TELIS-ROMERO, J.. Boiling point and specific heat of meat extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 1392-1402, . (10/09614-3, 13/09344-4)
MOSER, POLIANA; NICOLETTI TELIS, VANIA REGINA; NEVES, NATHALIA DE ANDRADE; GARCIA-ROMERO, ESTEBAN; GOMEZ-ALONSO, SERGIO; HERMOSIN-GUTIERREZ, ISIDRO. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends. Food Chemistry, v. 214, p. 308-318, . (10/09614-3, 12/09074-4)
PAULO H. M. MARFIL; FELIPE H. T. VASCONCELOS; MÁRCIA H. PONTIERI; VÂNIA R. N. TELIS. DEVELOPMENT AND VALIDATION OF ANALYTICAL METHOD FOR PALM OIL DETERMINATION IN MICROCAPSULES PRODUCED BY COMPLEX COACERVATION. Química Nova, v. 39, n. 1, p. 94-99, . (10/09614-3, 14/02910-7)

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