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Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
Author(s) -
Borrin Thais R,
Georges Eduarda L,
BritoOliveira Thais C,
Moraes Izabel C F,
Pinho Samantha C
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12451
Subject(s) - ice cream , emulsion , curcumin , chemistry , flavour , food science , rheology , chromatography , materials science , organic chemistry , composite material , biochemistry
This study evaluated the feasibility of incorporating curcumin‐loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (pineapple flavour commercial mix), B (partial replacement of commercial mix by CLNE), C (complete replacement of commercial mix by CLNE) and D (complete replacement of commercial mix by nonencapsulated curcumin) were characterized. Results showed that CLNE incorporation was a feasible alternative for reducing the use of artificial dyes, as the ice creams showed similar physicochemical and rheological properties, and formulations A and B had similar sensory acceptance.