Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product
The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/4784794 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850208138000596992 |
|---|---|
| author | Uday Bagale Ammar Kadi Artem Malinin Irina Potoroko Shirish Sonawane Shital Potdar |
| author_facet | Uday Bagale Ammar Kadi Artem Malinin Irina Potoroko Shirish Sonawane Shital Potdar |
| author_sort | Uday Bagale |
| collection | DOAJ |
| description | The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity). |
| format | Article |
| id | doaj-art-99776380b1d34f049fe12cd3cce1c6be |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-99776380b1d34f049fe12cd3cce1c6be2025-08-20T02:10:19ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/4784794Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery ProductUday Bagale0Ammar Kadi1Artem Malinin2Irina Potoroko3Shirish Sonawane4Shital Potdar5Department of Food and BiotechnologyDepartment of Food and BiotechnologyDepartment of Food and BiotechnologyDepartment of Food and BiotechnologyDepartment of Chemical EngineeringDepartment of Chemical EngineeringThe quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).http://dx.doi.org/10.1155/2022/4784794 |
| spellingShingle | Uday Bagale Ammar Kadi Artem Malinin Irina Potoroko Shirish Sonawane Shital Potdar Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product International Journal of Food Science |
| title | Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
| title_full | Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
| title_fullStr | Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
| title_full_unstemmed | Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
| title_short | Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
| title_sort | ultrasound assisted stable curcumin nanoemulsion and its application in bakery product |
| url | http://dx.doi.org/10.1155/2022/4784794 |
| work_keys_str_mv | AT udaybagale ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct AT ammarkadi ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct AT artemmalinin ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct AT irinapotoroko ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct AT shirishsonawane ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct AT shitalpotdar ultrasoundassistedstablecurcuminnanoemulsionanditsapplicationinbakeryproduct |