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

Abstract

2Curcumin (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 (EC50 values: 63±2 to 7.9±0.1 µg.mL -1 ; GI50 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.

Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

“…The addition of turmeric dispersed in the film‐forming solution and gave it a yellow coloration. The color was from curcumin, a hydrophobic polyphenol derived from turmeric, which generates a yellow‐orange hue (Almeida et al., 2018). The brightness value was 93.41 ± 0.74, similar to that obtained by Musso et al.…”

Response Surface Modeling and Optimization of Polyphenols Extraction from Apple Pomace Based on Nonionic Emulsifiers

“…For example, for yogurt-in the production of which emulsifiers, including Tween 80, are used-a number of technologies have been proposed for enriching them with plant extracts containing polyphenols and other antioxidants [51][52][53]. Almeida et al suggested to use the Tween 80 by the procedure of nanoencapsulation of curcumin (polyphenol derived), for use as a dietary supplement in yoghurts [54]. Another way to use the plant extract prepared on surfactant solution is produce nanoemulsions encapsulating polyphenols and other biological active substances.…”

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

“…The curcumin X-ray diffraction patterns showed several peaks indicative of the crystalline structure associated to its pure form [71]. By contrast, the absence of peaks related to curcumin crystalline domains in X-ray diffraction patterns in the loaded microparticles indicated that curcumin was dissolved in the lipid matrix [59,60], a fact also supported by DSC and FTIR results. Namely, the only samples evidencing a melting transition and absorption vibrations attributed to curcumin, respectively in DSC and FTIR, were the physical mixtures.…”

“…Comparing curcumin-loaded microparticles with the corresponding controls, similar spectra were observed, whereas the analogous physical mixtures (containing curcumin), showed the characteristic band of curcumin around 3510 cm À1 (attributed to -OH free groups). This fact implied that the curcumin could result embedded within the lipid matrices in the microparticles, which is considered an evidence of the efficient encapsulation approach [59][60][61].…”