Heloísa H.S. Almeida
Federal University of Technology - Paraná
ChemistryCompatibilizationCurcuminAqueous mediumIndustrial utilizationHydrophilic matrixNutritional compositionMic valuesFood science
Publications 1
#1Heloísa H.S. Almeida (UTFPR: Federal University of Technology - Paraná)H-Index: 1
#2Lillian Barros (IPN: Instituto Politécnico Nacional)H-Index: 79
Last. Isabel C.F.R. Ferreira (IPN: Instituto Politécnico Nacional)H-Index: 100
view all 10 authors...
Abstract Curcumin (E100) is a natural colorant that, besides conferring color, has bioactivity, serving as an alternative to some artificial colorants. As a hydrophobic colorant, its modification/compatibilization with the aqueous medium is required to improve stability and enable its application in hydrophilic food matrices. Herein, different formulations of curcumin (curcumin powder: PC, water-dispersible curcumin: DC: and nanoencapsulated curcumin: NC) were evaluated as yogurt colorants. PC s...
This website uses cookies.
We use cookies to improve your online experience. By continuing to use our website we assume you agree to the placement of these cookies.
To learn more, you can find in our Privacy Policy.