Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)

Food Chemistry

Volumn 261, Issue , 2018, Pages 224-232

  Almeida, Heloísa H S ^a,b,c   Barros, Lillian ^a   Barreira, João C M ^a   Calhelha, Ricardo C ^a   Heleno, Sandrina A ^a,b   Sayer, Claudia ^d   Miranda, Cristiane Grella ^c   Leimann, Fernanda Vitória ^b,c   Barreiro, Maria Filomena ^a,b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^d FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Bioactivity; Curcumin; Nanoencapsulation; Yogurt incorporation

Indexed keywords

BIOACTIVITY; FATTY ACIDS; HYDROPHILICITY; HYDROPHOBICITY;

CURCUMIN; FATTY ACIDS PROFILES; HYDROPHILIC MATRIX; INDUSTRIAL UTILIZATION; NANO-ENCAPSULATION; NUTRITIONAL COMPOSITIONS; WATER DISPERSIBLE; YOGURT INCORPORATION;

DAIRY PRODUCTS;

CARBOHYDRATE; CURCUMIN; FATTY ACID; YOGHURT;

ARTICLE; BIOLOGICAL ACTIVITY; COLOR; CONTROLLED STUDY; EC50; ENTEROCOCCUS FAECALIS; HYDROPHILICITY; HYDROPHOBICITY; LISTERIA MONOCYTOGENES; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; METHICILLIN SUSCEPTIBLE STAPHYLOCOCCUS AUREUS; MINIMUM INHIBITORY CONCENTRATION; NANOENCAPSULATION; NONHUMAN; POWDER;

EID: 85045748849     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.056     Document Type: Article

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