19-08-2014, 11:43 AM
India has been the home of quality spices for centuries. The process of converting these into sophisticated spice oils and oleoresins for use in modern food processing industries has, however, been introduced only recently. Turmeric is an important natural source of yellow pigment (curcumin), spice, nutraceuticals, and herbal medicines. India produces about 94% (225,000 metric tons) of worldâââ‰â¢s turmeric, which is primarily consumed domestically in the form of powdered rhizomes for flavouring and colouring foods.
India has been the home of quality spices for centuries. The process of converting these into sophisticated spice oils and oleoresins for use in modern food processing industries has, however, been introduced only recently. Turmeric is an important natural source of yellow pigment (curcumin), spice, nutraceuticals, and herbal medicines. India produces about 94% (225,000 metric tons) of world’s turmeric, which is primarily consumed domestically in the form of powdered rhizomes for flavouring and colouring foods.
Dry powdered spices vary in strength and quality, may have a high microbial load and extraneous matter, and may also be subject to adulteration. Oleoresins prepared by extracting the spices with a food grade solvent contain the volatile as well as the non-volatile constituents, and represents concentrated form of the spice. It can be standardized to ensure uniform quality. The objectives of the present study were: (i) extraction of turmeric oleoresin using different solvents and its characterization, (ii) microencapsulation of turmeric oleoresin in several wall materials as encapsulating agents with a view to partially replace gum arabic, and (iii) evaluate microencapsulated turmeric oleoresin for pre-extrusion colouring and flavouring in extrusion processing as a function of processing conditions.
Acetone gave best extraction of oleoresin from turmeric with respect to curcumin and total volatile oil. A 74.50:12.75:12.75 combination of gum arabic: modified starch: maltodextrin gave best protection to curcumin and volatile oils. The microencapsulated turmeric oleoresin could be used successfully for pre-extrusion colouring and flavouring.