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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9788881/ https://www.ncbi.nlm.nih.gov/pubmed/36569452 http://dx.doi.org/10.1155/2022/4784794 |
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author | Bagale, Uday Kadi, Ammar Malinin, Artem Potoroko, Irina Sonawane, Shirish Potdar, Shital |
author_facet | Bagale, Uday Kadi, Ammar Malinin, Artem Potoroko, Irina Sonawane, Shirish Potdar, Shital |
author_sort | Bagale, Uday |
collection | PubMed |
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 | Online Article Text |
id | pubmed-9788881 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-97888812022-12-24 Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product Bagale, Uday Kadi, Ammar Malinin, Artem Potoroko, Irina Sonawane, Shirish Potdar, Shital Int J Food Sci Research Article 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). Hindawi 2022-12-16 /pmc/articles/PMC9788881/ /pubmed/36569452 http://dx.doi.org/10.1155/2022/4784794 Text en Copyright © 2022 Uday Bagale et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Bagale, Uday Kadi, Ammar Malinin, Artem Potoroko, Irina Sonawane, Shirish Potdar, Shital Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product |
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 |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9788881/ https://www.ncbi.nlm.nih.gov/pubmed/36569452 http://dx.doi.org/10.1155/2022/4784794 |
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