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dc.contributor.author | Gómez Estaca, Joaquin | es_ES |
dc.contributor.author | GAVARA CLEMENTE, RAFAEL | es_ES |
dc.contributor.author | Hernandez Muñoz, Maria Pilar | es_ES |
dc.date.accessioned | 2017-04-19T06:49:47Z | |
dc.date.available | 2017-04-19T06:49:47Z | |
dc.date.issued | 2015-05 | |
dc.identifier.issn | 1466-8564 | |
dc.identifier.uri | http://hdl.handle.net/10251/79778 | |
dc.description.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 microparticles produced by electrohydrodynamic atomization were developed to overcome these problems. Microparticles with a size up to 1.2 mu m in diameter, in which curcumin was in the amorphous state, were obtained. Both curcumin water solubility and bioaccessibility were significantly improved by encapsulation (38.6 and 11.3-fold higher than commercial curcumin, respectively). A gellified fish product was used to evaluate the coloring capacity of microencapsulated curcumin, finding a better dispersion for microencapsulated curcumin than for commercial one. However, curcumin bioaccessibility was similar owing to curcumin solubilization into the protein matrix. In spite of this, a protective effect of curcumin was observed, as the antioxidant activity of the bioaccessible fraction of the gel supplemented with microencapsulated curcumin was higher. Industrial relevance: Curcumin is a potential natural food coloring and functional ingredient which impairs an attractive yellowish-orange color to food and possesses a wide range of biological activities. However its use in food is restrained owing to its low solubility in water. Curcumin encapsulation using a soluble polymer is a promising strategy to widen the use of curcumin as an ingredient in the food industry. (C) 2015 Published by Elsevier Ltd. | es_ES |
dc.description.sponsorship | 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. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Innovative Food Science and Emerging Technologies | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Curcumin | es_ES |
dc.subject | Gelatin | es_ES |
dc.subject | Electrohydrodynamic atomization | es_ES |
dc.subject | Bioaccessibility | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.ifset.2015.03.004 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2012-39920-C03-01/ES/NUEVOS SISTEMAS POLIMERICOS ACTIVOS PARA EL ENVASADO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIOLOGICO Y OXIDATIVO/ | |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | 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. https://doi.org/10.1016/j.ifset.2015.03.004 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.ifset.2015.03.004 | es_ES |
dc.description.upvformatpinicio | 302 | es_ES |
dc.description.upvformatpfin | 307 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 29 | es_ES |
dc.relation.senia | 296838 | es_ES |
dc.identifier.eissn | 1878-5522 | |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |