Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles

Abstract

This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests along 30 days of storage, and the results revealed CLM incorporation had only a small influence on the macroscopic homogeneity and pH of the jams. Up to 4 g/100 g of incorporation of CLM, the color intensity and colorimetric stability of the jams were enhanced. The incorporation of CLM led to the jams to be classified, rheologically, as emulsion filled gels, and the small deformation rheology tests revealed the CLM acted as active fillers. However, the incorporation of 10 g CLM/100 g jam led to a non-reproducibility of the data obtained for frequency sweep experiments. Sensory evaluation (affective tests) indicated a high acceptation of the curcumin enriched mango jams, in terms of flavor, odor, spreadability, texture and color, both at the beginning and end of the storage period of 30 days.

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

“…Chia oil-loaded solid lipid microparticles were obtained by hot homogenization, using stearic acid as a lipid carrier and Tween 80 as a surfactant at 75 °C [ 51 ]. Production of Curcumin-loaded solid lipid microparticles was achieved by hot homogenization, as well, using a mixture of tristearin and babacu oil as a lipid carrier and Span 80 as surfactant [ 47 ]. In another study, Curcumin-loaded SLM were produced using palm stearin as the lipid phase, and Tween 80 with Span 80 as hydrophilic and lipophilic surfactants at 80 °C, utilizing a rotor-stator device at 18,000 rpm [ 70 ].…”

“…For the encapsulation of fish oil, fully hydrogenated soybean oil was chosen as a solid lipid, since it is inexpensive material (widely used for the preparation of candles) and stable against oxidation [ 46 ]. Curcumin was encapsulated in solid lipid microparticles formed from a lipid mixture containing Babacu oil and Tristearin , followed by incorporation into low-sugar mango jam [ 47 ].…”

“…Soy lecithin has been incorporated into the SLM containing vitamin B12 (Cyanocobalamin) [ 50 ] and vitamin D3 [ 37 ]. Tween 80 and Span 60 were used as surfactants for the encapsulation of curcumin [ 47 ] as well as for the formation of Chia oil-loaded microparticles [ 51 ].…”

One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization

“…The physical methods reported to improve the stability of oil-in-water emulsions are heating, homogenization, ultrasound, etc. (Martins et al, 2020;Chiewchan et al, 2006;Lu et al, 2019a;Tangsuphoom & Coupland, 2009). Homogenization and heating are the most widely reported methods for the processing of coconut milk.…”