Obtención de nanoemulsiones de Cúrcuma longa l. y su aplicación en bebida acuosa

  • Vanessa Chica Barco Ingeniera Agroindustrial
  • Hugo Martínez Correa Universidad Nacional de Colombia Sede Palmira
  • Adriana Marcela Perez Munive Universidad Nacional de Colombia Sede Palmira
Palabras clave: Emulsión, Nanoemulsión, Curcumina, Actividad antioxidante, Extracción asistida por ultrasonido (EAU), Bebida acuosa, Compuestos fenólicos, Tamaño de partícula, Tartrazina, Estabilidad, Índice de cremado

Resumen

La curcumina contrarresta diversas patologías como el cáncer y enfermedades neurodegerativas. Sin embargo, su solubilidad es baja en soluciones acuosas limitando su aplicación. Este estudio busca obtener una emulsión estable aceite en agua (O/W) a base de oleorresina de Cúrcuma longa (ORC) y aplicarla en una bebida acuosa como alternativa al uso de colorantes artificiales como la tartrazina. Se formularon dos tipos de emulsión: con oleorresina (EORC) y curcumina comercial 75% (ECC), se caracterizaron mediante porcentaje de retención de curcumina (%CR), contenido de fenoles totales (TPC), estabilidad física y tamaño de partícula mediante microscopía electrónica de trasmisión (TP), luego se aplicaron en bebidas acuosas, caracterizadas por % CR, TP y turbidez (T). Se obtuvieron nanoemulsiones estables para EORC y ECC con TP de 10,201 nm y 13,847 nm, %CR de 67,136 y 81,991% y TPC de 35,466 y 36,128 mg EAG/L emulsión respectivamente. En las bebidas, el %CR para EORC y ECC fue de 80,014 y 20,048%, TP de 5,732 nm y 5,309 nm respectivamente. La bebida con EORC presentó mayor turbidez en comparación a ECC y tartrazina (control). Se obtuvieron bebidas estables en el tiempo, pero EORC presentó mayor %CR, la cual puede ser una alternativa potencial como colorante y antioxidante en bebidas acuosas.

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Cómo citar
Chica Barco, V., Martínez Correa, H., & Perez Munive, A. M. (2021). Obtención de nanoemulsiones de Cúrcuma longa l. y su aplicación en bebida acuosa. Biotecnología En El Sector Agropecuario Y Agroindustrial, 1-18. https://doi.org/10.18684/bsaa.v.n.2022.1861
Publicado
2021-08-19
Sección
Artículos de Investigaciòn

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