Articles
Curcuminoids extraction from turmeric (Curcuma longa) using ultrasound-assisted extraction as anti-browning agents
Article number
1336_36
Pages
271 – 278
Language
English
Abstract
The purpose of this research was to extract curcuminoids from turmeric (Curcuma longa) which are used to prevent browning in the fresh-cut fruit.
Turmeric was extracted using ultrasound-assisted extraction (UAE) with 95% ethanol.
The power was varied at 160, 280 and 400 W for 10 min.
Turmeric extracted by UAE with 95% ethanol at 160 W had the highest total curcuminoid, total phenolic and total flavonoid contents of 360.50 mg TCC g‑1 crude extract, 312.03 mg GAE g‑1 crude extract and 1,598.89 mg QE g‑1 crude extract.
Moreover, this extract had the highest curcuminoid derivatives, such as curcumin I, demethoxycurcumin and bisdemethoxycurcumin at 104.71, 72.82 and 91.36 mg g‑1 crude extract, respectively.
Then, the extract was encapsulated with 30% gum arabic (wall material) by spray drying at 130, 150 and 170°C. The result showed that water evaporated rapidly at 170°C, resulting in a perfectly rounded external surface.
The total curcuminoids, phenolics and flavonoids of encapsulated powder were 33.68 mg g‑1 crude extract, 37.70 mg GAE g‑1 crude extract and 126.76 mg QE g‑1 crude extract, respectively.
The encapsulated turmeric extract significantly inhibited tyrosinase with an IC50 of 10,698 ppm, which were applied to fresh-cut apple at concentration of 0, 0.05, 0.1, 0.25, 0.5, 1 and 2% (w/v). All samples were packed in closed containers polypropylene (PP) and stored at 4°C. The sensory evaluation of fresh-cut apple dipped with 0.25% (w/v) encapsulated turmeric extract had acceptability scores for the least curcumin odor, without severity of browning, and moderate sweetness and bitterness.
The quality of fresh-cut apple could be maintained for 5 days.
Turmeric was extracted using ultrasound-assisted extraction (UAE) with 95% ethanol.
The power was varied at 160, 280 and 400 W for 10 min.
Turmeric extracted by UAE with 95% ethanol at 160 W had the highest total curcuminoid, total phenolic and total flavonoid contents of 360.50 mg TCC g‑1 crude extract, 312.03 mg GAE g‑1 crude extract and 1,598.89 mg QE g‑1 crude extract.
Moreover, this extract had the highest curcuminoid derivatives, such as curcumin I, demethoxycurcumin and bisdemethoxycurcumin at 104.71, 72.82 and 91.36 mg g‑1 crude extract, respectively.
Then, the extract was encapsulated with 30% gum arabic (wall material) by spray drying at 130, 150 and 170°C. The result showed that water evaporated rapidly at 170°C, resulting in a perfectly rounded external surface.
The total curcuminoids, phenolics and flavonoids of encapsulated powder were 33.68 mg g‑1 crude extract, 37.70 mg GAE g‑1 crude extract and 126.76 mg QE g‑1 crude extract, respectively.
The encapsulated turmeric extract significantly inhibited tyrosinase with an IC50 of 10,698 ppm, which were applied to fresh-cut apple at concentration of 0, 0.05, 0.1, 0.25, 0.5, 1 and 2% (w/v). All samples were packed in closed containers polypropylene (PP) and stored at 4°C. The sensory evaluation of fresh-cut apple dipped with 0.25% (w/v) encapsulated turmeric extract had acceptability scores for the least curcumin odor, without severity of browning, and moderate sweetness and bitterness.
The quality of fresh-cut apple could be maintained for 5 days.
Authors
N. Kaisangsri, N. Laohakunjit, A. Uthairatanakij, O. Selamassakul, R. Kaprasob, P. Chapromma
Keywords
anti-browning, curcuminoids, encapsulation, extraction, turmeric
Online Articles (53)