Considerações sobre a cultura e processamento do açafrão.

Pereira, Albano Salustiano; Stringheta, Paulo César

doi:10.1590/s0102-053619980000200001

Cited by 8 publications

(9 citation statements)

References 6 publications

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“…Then, hexane solvent is added to the material for removing off-avors generated by the cooking and drying process. 9,10 Therefore, the conventional processing makes necessary the use of toxic organic solvents. In this sense, a production model-based on clean technologies can be used to overcome the main drawbacks associated with the turmeric processing chain.…”

Section: Introductionmentioning

confidence: 99%

Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step

et al. 2020

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“…It is a medicinal plant native to India and Southeast Asia, popularly known as turmeric, saffron, safflower, and yellow ginger (Cañamares et al., 2006; Mohajeri et al., 2017). Its main phenolic component is curcumin [1,7‐bis(4‐hydroxy3‐methoxyphenyl)‐1,6‐heptadiene‐3,5‐dione], a chemical difluoromethane that consists of two bonded ferulic acid molecules with a methylene bridge forming β‐diketone (Cañamares et al., 2006; Mohajeri et al., 2017; Pereira & Stringheta, 1998; Teymouri et al., 2017). Turmeric's rhizome has been used as dye, flavoring agent, and ingredient in the food industry to prepare seasonings, processed foods, and dairy products (Apisariyakul et al., 1995; Govindarajan, 1980; Ricardo, 2014; Silva et al., 2004).…”

Section: Introductionmentioning

confidence: 99%

Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Gomes

Oliveira

Francisquini

et al. 2020

J. Food Process. Preserv.

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Spray drying was used to develop two products: whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC). We aimed to characterize the concentrate's technological attributes to verify whether lactose remains in an amorphous state even after the addition of turmeric extract containing curcumin, a compound with antioxidant and anti‐inflammatory properties. Analysis of morphology, particle size distribution, Raman spectroscopy, sorption isotherms and colorimetry were carried out. WPC and TWPC showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. Differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. The sorption isotherms indicated no difference in its curved shape. The presence of turmeric extract in TWPC sample modified WPC Raman spectrum. Thus, it was possible to develop TWPC without altering WPC technological characteristics. Practical applications Whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC) showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. The differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. Thus, we developed a TWPC without altering WPC technological characteristics.

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“…Muitas são as doenças da mandioca, porém, poucas com a importância da bacteriose ou murcha bacteriana (POLTRONIERI;TRINDADE, 1999). Esta doença é causada por Xanthomonas axonopodis pv.…”

Section: Introductionunclassified

Efeito do extrato aquoso de cúrcuma (Curcuma longa) em Xanthomonas axonopodis pv. manihotis

et al. 2006

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Efeito do extrato aquoso de cúrcuma (Curcuma longa) ResumoAvaliou-se o controle in vitro de Xanthomonas axonopodis pv. manihotis mediante o uso de extrato aquoso de quatro genótipos de cúrcuma provenientes de cultivos de Jaboticabal-SP, Mara Rosa-GO, Maringá-PR e Mercedes-PR, bem como o efeito curativo, através do tratamento de manivas de mandioca infectadas com o patógeno e plantio em condições de campo. No experimento in vitro, o extrato de cúrcuma causou inibição total do crescimento da bactéria, na concentração de 10%, para o material proveniente de Mercedes, enquanto que, para a cúrcuma de Jaboticabal, houve controle total a 15% e o de Mara Rosa a 20%. A cúrcuma proveniente de Maringá não inibiu totalmente o crescimento, em nenhuma das concentrações utilizadas. No experimento in vivo, o brotamento das plantas foi pouco, devido ao grau de infecção das manivas. O extrato bruto de cúrcuma a 10% proveniente de Mercedes foi prejudicial para a mandioca em condição de campo, reduzindo o estande em relação aos tratamentos controle. Possivelmente, houve ação tóxica direta sobre a fisiologia da planta ou indução de suscetibilidade. Na concentração de 1% da cúrcuma proveniente de Maringá, não houve diferença estatística em relação às testemunhas, para o parâmetro estande de plantas. O controle químico utilizado não foi eficiente, pois se comportou igual à testemunha água. Com relação à severidade e à produtividade não se observaram diferenças significativas entre os tratamentos. Os resultados indicam que, embora haja atividade antibacteriana a X. axonopodis pv. manihotis, os extratos de cúrcuma, nas concentrações utilizadas, não apresentam efeito curativo em manivas de mandioca infectadas pelo patógeno. Palavras-chave: Bacteriose da mandioca, controle alternativo, planta medicinal AbstractThe control of Xanthomonas axonopodis pv. manihotis was evaluated in vitro by using aqueous extract of four turmeric genotypes from Jaboticabal-SP, Mara Rosa-GO, Maringá-PR and Mercedes-PR, as well as in vivo, by treatment of infected cassava stems and their cultivation at field conditions. The results showed that in vitro experiment, turmeric extract inhibited completely the bacteria growth in the concentration of 10% for the genotype from Mercedes, while for the Jaboticabal's turmeric there was a total control at 15% and for Mara Rosa at 20%. Turmeric genotype from Maringá did not show full inhibition of the bacterial growth in none of the extract concentrations used. At field conditions, sproutings were extremely low, due to the stems infection degree. Turmeric extract at 10%, from Mercedes, was harmful for the cassava, reducing stand regarding the control treatments. Possibly there was a direct toxic action on the plant physiology or susceptibility induction. But in the concentration of 1% of turmeric from Maringá, there was no statistical difference in relation to the control treatment for the plant stand. The chemical control was not completely efficient. There was no statistical difference among treatments for both severity...

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Considerações sobre a cultura e processamento do açafrão.

Cited by 8 publications

References 6 publications

Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step

Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step

Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Efeito do extrato aquoso de cúrcuma (Curcuma longa) em Xanthomonas axonopodis pv. manihotis

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