出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests along 30 days of storage, and the results revealed CLM incorporation had only a small influence on the macroscopic homogeneity and pH of the jams. Up to 4 g/100 g of incorporation of CLM, the color intensity and colorimetric stability of the jams were enhanced. The incorporation of CLM led to the jams to be classified, rheologically, as emulsion filled gels, and the small deformation rheology tests revealed the CLM acted as active fillers. However, the incorporation of 10 g CLM/100 g jam led to a non-reproducibility of the data obtained for frequency sweep experiments. Sensory evaluation (affective tests) indicated a high acceptation of the curcumin enriched mango jams, in terms of flavor, odor, spreadability, texture and color, both at the beginning and end of the storage period of 30 days.
