Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt).

Published on Sep 30, 2018in Food Chemistry7.514
· DOI :10.1016/J.FOODCHEM.2018.04.056
Heloísa H.S. Almeida1
Estimated H-index: 1
(UTFPR: Federal University of Technology - Paraná),
Lillian Barros79
Estimated H-index: 79
(IPN: Instituto Politécnico Nacional)
+ 7 AuthorsIsabel C.F.R. Ferreira100
Estimated H-index: 100
(IPN: Instituto Politécnico Nacional)
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Abstract
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 showed the strongest bioactivity in all assays (EC 50 values: 63 ± 2 to 7.9 ± 0.1 μg.mL −1 ; GI 50 values: 48 ± 1 to 17 ± 1 μg.mL −1 and MIC values: 0.0625 to 0.5  mg.mL −1 ), which might indicate that DC and NC reduce the short-term accessibility to curcumin. The tested curcumin formulations produced yogurts with different appearance, specifically associated with their color parameters, besides presenting slight changes in nutritional composition and free sugars and fatty acids profiles. The water compatible formulations (DC and NC) showed advantages over hydrophobic (PC) having a wider industrial utilization.
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