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Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
Korean J. Food Sci. An. 2017;37:889-897
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Seung Wook Kim1,2, Coralia V. Garcia3, Bom Nae Lee3, Ho Jeong Kwon1*, and Jun Tae Kim3*

1Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea
2Ottogi Research Center, Ottogi Corporation, Anyang 14060, Korea
3Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
Correspondence to: Jun Tae Kim
Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
Tel: +82-53-580-5171 Fax: +82-53-580-5372 E-mail: jtkim92@kmu.ac.kr
Ho Jeong Kwon
Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea
Tel: +82-2-2123-5883 Fax: +82-2-362-7265 E-mail: kwonhj@yonsei.ac.kr
Received October 16, 2017; Revised November 8, 2017; Accepted November 22, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.
Keywords : turmeric, curcuminoids, nanoemulsion, canned ham


February 2018, 38 (1)