@article {Martins2013657,
	title = {Curcuminoid content and antioxidant activity in spray dried microparticles containing turmeric extract},
	journal = {Food Research International},
	volume = {50},
	number = {2},
	year = {2013},
	note = {<p>cited By 17</p>
},
	pages = {657-663},
	abstract = {<p>Curcuma longa L., also known as turmeric, is widely used as a food colorant and has been reported to have antioxidant, anti-inflammatory, anti-mutagenic and anti-cancer properties. The aim of this study was to evaluate the effects of the spray drying on curcuminoid and curcumin contents, antioxidant activity, process yield, the morphology and solubility of the microparticulated solid dispersion containing curcuma extract using a Box Behnken design. The microparticles were spherical in shape, and an increase in outlet temperature from 40 to 80 {\textdegree}C resulted in a significant increase in the yield of microparticles from 16 to 53\%. The total curcuminoid content (17.15 to 19.57. mg/g), curcumin content (3.24 to 4.25. mg/g) and antioxidant activity (530.1 to 860.3 μg/mL) were also affected by the spray drying process. The solubility of curcuminoid from C. longa remarkably improved 100-fold in the microparticles, confirming the potential of the ternary solid dispersion technique to improve the dyeing and nutraceutical properties of these compounds. Furthermore, the microparticles were obtained using the spray drying process, can be easily scaled up. {\textcopyright} 2011 Elsevier Ltd.</p>
},
	doi = {10.1016/j.foodres.2011.06.030},
	url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84874350906\&partnerID=40\&md5=6c949123535edcfbd1c98b67098e35a6},
	author = {Martins, R.M., Pereira, S.V., Siqueira, S., Salom{\~a}o, W.F., Freitas, L.A.P.}
}
