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Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

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Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

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Gómez Estaca, J.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2015). Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications. Innovative Food Science and Emerging Technologies. 29:302-307. doi:10.1016/j.ifset.2015.03.004

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Title: Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Curcumin has uses as a food colorant and functional ingredient, these uses being restrained owing to its low solubility in water, which limits its dispersion in food matrices and its bioaccessibility. Curcumin-gelatin ...[+]
Subjects: Curcumin , Gelatin , Electrohydrodynamic atomization , Bioaccessibility , Antioxidant activity
Copyrigths: Cerrado
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 ) (eissn: 1878-5522 )
DOI: 10.1016/j.ifset.2015.03.004
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.ifset.2015.03.004
Thanks:
The authors wish to thank the Spanish Ministry of Science and Innovation for financial support through projects INGENIO-CONSOLIDER CSD2007-00063 and AGL2012-39920-C03-01.
Type: Artículo

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