| Autor: |
Kim SW; Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea.; Ottogi Research Center, Ottogi Corporation, Anyang 14060, Korea., Garcia CV; Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea., Lee BN; Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea., Kwon HJ; Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea., Kim JT; Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea. |
| Jazyk: |
angličtina |
| Zdroj: |
Korean journal for food science of animal resources [Korean J Food Sci Anim Resour] 2017; Vol. 37 (6), pp. 889-897. Date of Electronic Publication: 2017 Dec 31. |
| DOI: |
10.5851/kosfa.2017.37.6.889 |
| Abstrakt: |
In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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