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Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications

2024Journal article Open access
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dc.contributor.authorRezende, Stephany
dc.contributor.authorFerreira, Olga
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorDias, Madalena M.
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2024-06-27T13:25:59Z
dc.date.available2024-06-27T13:25:59Z
dc.date.issued2024
dc.description.abstractSolid dispersion (SD) technology, a strategy through which a hydrophobic compound is molecularly dispersed into a hydrophilic carrier, is raising interest in food applications to surpass natural colourants’ low water solubility. Motivated by the importance of using natural solutions, five natural polymers (k-carrageenan (KC), maltodextrin (MD), Arabic gum (AG), potato starch (PS), and pectin (PC) were evaluated against the synthetic benchmark polyvinylpyrrolidone (PVP)). Targeting a stable yellow hue, pH 6 was used, and the effect of salt addition on crystallinity was evaluated. Comparatively with PVP, used as a synthetic polymer reference, SDs based on MD, AG, and PC presented a deeper orange shade. Similar size distributions were achieved for the produced samples except for PS-based SDs, which showed higher sizes in volume. For all systems, polymer-curcumin hydrogen bonding was perceptible and reflected in the curcumin crystallinity modification/reduction, particularly if produced under natural pH conditions. The water solubility was significantly improved compared to free curcumin, from 1 μg/mL to 25–37 μg/mL (pH 6, PVP - 24.54 μg/mL) and 18–86 μg/mL (without pH control, PVP - 28.34 μg/mL), highlighting the favourable effect of natural polymers.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021), LSRE-LCM (UIDB/50020/2020 and UIDP/00690/2020) and ALiCE (LA/P/0045/2020). FCT for the Research grant SFRH/BD/147326/2019 of Stephany C. de Rezende and national funding by FCT, PI, through the institutional scientific employment program contract for Arantzazu Santamaria-Echart. In addition, the technical support provided by I3Bs- Research Institute on Biomaterials, Biodegradables and Biomimetics of the University of Minho is also acknowledgedpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRezende, Stephany; Ferreira, Olga; Santamaria-Echart, Arantzazu; Dias, Madalena Maria; Barreiro, M.F. (2024). Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications. Journal of Food Engineering. ISSN 0260-8774. 371. p. 1-11pt_PT
dc.identifier.doi10.1016/j.jfoodeng.2024.111986pt_PT
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10198/29951
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCurcuminpt_PT
dc.subjectNatural food colourantspt_PT
dc.subjectNatural polymerspt_PT
dc.subjectSolid dispersionspt_PT
dc.subjectWater solubilitypt_PT
dc.titleEvaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Food Engineeringpt_PT
oaire.citation.volume371pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRezende
person.familyNameFerreira
person.familyNameSantamaria-Echart
person.familyNameBarreiro
person.givenNameStephany
person.givenNameOlga
person.givenNameArantzazu
person.givenNameFilomena
person.identifier.ciencia-id9117-631B-A197
person.identifier.ciencia-id9F1D-C75A-4A54
person.identifier.ciencia-id0C17-1E1F-2621
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0002-9265-636X
person.identifier.orcid0000-0001-8414-3479
person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridM-4567-2013
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id57203083219
person.identifier.scopus-author-id56725697700
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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