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

2018Journal article Open access
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dc.contributor.authorAlmeida, Heloísa H.S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorSayer, Claudia
dc.contributor.authorMiranda, Cristiane Grella
dc.contributor.authorLeimann, Fernanda Vitória
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-04-19T11:27:13Z
dc.date.available2018-04-19T11:27:13Z
dc.date.issued2018
dc.description.abstractCurcumin (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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlmeida, Heloísa H.S.; Barros, Lillian; Barreira, João C.M.; Calhelha, Ricardo C.; Heleno, Sandrina; Sayer, Claudia; Miranda, Cristiane Grella; Leimann, Fernanda Vitória; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2018). Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt). Food Chemistry. ISSN 0308-8146pt_PT
dc.identifier.doi10.1016/j.foodchem.2018.04.056pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/17113
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCurcuminpt_PT
dc.subjectBioactivitypt_PT
dc.subjectNanoencapsulationpt_PT
dc.subjectYogurt incorporationpt_PT
dc.titleBioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
person.familyNameAlmeida
person.familyNameBarros
person.familyNameBarreira
person.familyNameCalhelha
person.familyNameHeleno
person.familyNameLeimann
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameHeloísa H.S.
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameRicardo C.
person.givenNameSandrina A.
person.givenNameFernanda Vitória
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier469085
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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