Obtention of nano-emulsions of Curcuma longa l. and its application in aqueous beverage
Curcumin counteracts various pathologies such as cancer and neurodegenerative diseases. However, its solubility is low in aqueous solutions limiting its application. This study seeks to obtain an oil-in-water (O/W) stable emulsion based on Curcuma longa (ORC) oleoresin and to apply it in an aqueous beverage as an alternative to the use of artificial colorants such as tartrazine. Two types of emulsion were formulated: with oleoresin (ORC) and commercial curcumin 75% (CCC), characterized by percentage curcumin retention (%CR), total phenol content (TPC), physical stability and particle size by transmission electron microscopy (TP), then applied in aqueous beverages, characterized by %CR, TP and turbidity (T). Stable nanoemulsions were obtained for EORC and ECC with TP of 10,201nm and 13,847 nm, %CR of 67,136 and 81.991% and TPC of 35,466 and 36,128 mg EAG/L emulsion respectively. In beverages, the %CR for EORC and ECC was 80,014 and 20,048%, TP of 5,732nm and 5,309 nm respectively. The beverage with EORC presented higher turbidity compared to ECC and tartrazine (Control). Beverages were stable over time, but EORC presented higher %CR, which can be a potential alternative as a colorant and antioxidant in aqueous beverages.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad del Cauca -Facultad de ciencias Agrarias
2021
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| Online Access: | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/1861 |
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