FREEZE-DRYING FOR MICROENCAPSULATION OF TURMERIC OLEORESIN USING MODIFIED STARCH AND GELATIN

被引：25

作者：

Malacrida, Cassia Roberta ^{[1
]}

Ferreira, Sungil ^{[2
]}

Cireli Zuanon, Larissa Angelica ^{[2
]}

Nicoletti Telis, Vania Regina ^{[2
]}

机构：

[1] Sao Paulo State Univ UNESP, Dept Biol Sci, BR-19806900 Assis, SP, Brazil

[2] Sao Paulo State Univ UNESP, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

基金：

巴西圣保罗研究基金会;

关键词：

IN-WATER EMULSIONS; GLASS-TRANSITION; ENCAPSULATION; STABILITY; MALTODEXTRIN; EMULSIFICATION; MICROCAPSULES; SORPTION;

D O I：

10.1111/jfpp.12402

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aims of this study were to assess the turmeric oleoresin microencapsulation by freeze- drying with modified starch/gelatin and to evaluate its stability during storage at different temperatures and light. Encapsulated turmeric oleoresin w stored at - 20, 25 and 60C, in the absence of light, and at 25C in the presence of light, and analyzed over a period of 6 weeks for curcumin and total phenolic contents and color. The different concentrations of wall material showed no significant effect on the curcumin retention. The best conditions for microencapsulation of turmeric oleoresin were: wall material composed of 30 g/100 g of modified starch + 1 g/100 g gelatin and mechanical homogenization. Encapsulated material was more stable during storage at - 20C and less stable at 25C in the presence of light.

引用

页码：1710 / 1719

页数：10

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