Development of turmeric extract nanoemulsions and their incorporation into canned ham

Seung Wook Kim, Coralia V. Garcia, Bom Nae Lee, Ho Jeong Kwon, Jun Tae Kim

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TENE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

Original languageEnglish
Pages (from-to)889-897
Number of pages9
JournalKorean Journal for Food Science of Animal Resources
Volume37
Issue number6
DOIs
Publication statusPublished - 2017 Dec

Bibliographical note

Funding Information:
This research was financially supported by the High Value-added Food Technology Development Program from the Korea Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (IPET) (Grant number: 314058-03-1-HD030) and was partly supported by grants from the National Research Foundation of Korea, funded by the government of Republic of Korea (MSIP; 2012M3A9D1054520, 2015M3A9C4076321), the Brain Korea 21 Plus Project, Republic of Korea.

Publisher Copyright:
© 2017 Korean Society for Food Science of Animal Resources.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

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