| Autor: |
Serpa Guerra, Angélica M., Gómez Hoyos, Catalina, Velásquez-Cock, Jorge Andrés, Vélez Acosta, Lina, Gañán Rojo, Piedad, Velásquez Giraldo, Ana María, Zuluaga Gallego, Robin |
| Předmět: |
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| Zdroj: |
Critical Reviews in Food Science & Nutrition; 2020, Vol. 60 Issue 11, p1842-1854, 13p |
| Abstrakt: |
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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