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.
|Number of pages||9|
|Journal||Korean Journal for Food Science of Animal Resources|
|Publication status||Published - 2017 Dec|
Bibliographical noteFunding Information:
This work was supported by the EC FP 7th Grant PROMETHEUS 214901 “Prediction and Interpretation of human behaviour based on probabilistic models and heterogeneous sensors.”
© 2017 Korean Society for Food Science of Animal Resources.
All Science Journal Classification (ASJC) codes
- Food Science
- Animal Science and Zoology