Resumen

CHICA-BARCO, VANESSA,; MARTINEZ-CORREA, HUGO A.  y  PEREZ-MUNIVE, ADRIANA M.. Obtention of nanoemulsions of Curcuma longa l. and its application in aqueous beverage. Rev.Bio.Agro [online]. 2022, vol.20, n.1, pp.136-151.  Epub 30-Dic-2021. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v20.n1.2022.1861.

Curcumin counteracts over different pathologies like cancer or neurodegenerative diseases. However, its solubility is low in aqueous solutions therefore limiting its applicability. This study worked on obtaining an oil-in-water (O/W) stable oleoresin-based emulsion of Curcuma longa (ORC) to be applied into an aqueous beverage as an alternative to artificial colorants such as tartrazine. Two types of nanoemulsion were formulated and prepared: Oleoresin (EORC), and commercial curcumin 75 % (ECC). They were differentiated by percentage curcumin retention (CR), total phenol content (TPC); physical stability, and particle size (TP) under a Transmission Electron Microscopy (TEM). Two stable nanoemulsions were obtained with a TP of 10,201nm (EORC), and 13,847 nm for ECC. CR observed for EORC was 67,136 % and 8,991 % for ECC. Total Phenol content of 35,466 and 36,128 mg EAG/L respectively. Same way, aqueous beverages with EORC were processed and showed a CR of 80,014 %. EORC beverage presented higher turbidity compared to ECC and tartrazine (as control). Emulsions and beverages revealed settle aspects like color, turbidity; particles size or phase/time division. EORC exhibited greater CR which could be a possible alternative as colorant and antioxidant in aqueous beverages

Palabras clave : Emulsion; Nanoemulsion; Curcumin; Antioxidant activity; Ultrasound-assisted extraction (UAE); Aqueous beverage; Phenolic compounds; Particle size; Tartrazine; Stability; Cremation index..

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