Abstract
Curcuminoids, the bioactive compounds with many beneficial effects on human health, exist in Curcuma longa (turmeric). In the present study, the impact of different cell disintegration techniques to enhance total curcuminoid recovery (TC) from fresh and dried turmeric was investigated. The impact of thermal pretreatment (TP), ultrasound pretreatment (UP), enzyme pretreatment (EP), and pulsed electric field pretreatment (PEF) on the recovery of curcumin (CUR), demethoxycurcumin (DMC), and bis-demethoxycurcumin (BDMC) from fresh and dried turmeric were studied. The cell disintegration index (Zp) and high-performance liquid chromatography (HPLC) analysis of curcuminoids were performed to evaluate the efficiency of the applied techniques. With fresh turmeric, the highest curcuminoid recovery was 83.6 mg/g dry basis with EP. The highest structural tissue damage was obtained with UP achieving a cell disintegration level of 92.5%. The technology with the highest time-saving and low specific energy input was PEF with a total curcuminoid recovery of 80.9 mg/g dry basis. Working with dried turmeric, the drying required high specific energy input for 72 h at 50 °C; however, the untreated dried sample reached 125.3 mg/g dry basis of TC without further pretreatment after drying.
Highlights
The effect of pretreatment on cell disintegration index and total curcuminoid recovery are shown in Figures 1 and 2, respectively
It was reported that turmeric starch content might reach 35% on a wet basis [13], and amylose content in isolated turmeric starch was up to 48.4% w/w [36]
pulsed electric field (PEF) showed a non-thermal cell disintegration effect on the material and was the lowest in energy consumption compared with thermal pretreatment (TP), ultrasound pretreatment (UP) and enzyme pretreatment (EP)
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The genus Curcuma belongs to the Zingiberaceae family, and it has more than seventy species of rhizome herbs worldwide. Those species were classified into Curcuma longa, Curcuma amada, Curcuma aromatica, and Curcuma zedoria [1]. Asian countries have a wide distribution of turmeric species, particular for tropics and subtropics countries
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