Abstract
This study aimed to characterize the physical and chemical composition, antioxidant activity, essential oil yield, drying kinetics and fit to mathematical models, color parameters, particle size and scanning electron microscopy of fresh turmeric rhizomes (Curcuma longa L.). The physical and chemical composition of turmeric showed technological interest, with standards consistent with those reported in the literature. The essential oil has potential for further studies and applicability in food products, as well as use as preservative with antioxidant action. The Midilli model was the one that best fit the drying kinetics of turmeric. The results also allowed analyzing soluble, insoluble and total fibers and SEM, and it was found that there is perspective of using this raw material for the development of new products. Key words: Turmeric, antioxidant activity, drying kinetics.
Highlights
The contribution of synthetic additives to the advancement of the sensory characteristics of foods and improvement of their life-of-shelf is unquestionable, which significantly contributes to the progress of food industries
The average weight of turmeric rhizomes of this study were higher than those selected for planting reported by Chaves et al (2011) using turmeric rhizomes with weights ranging from 5 to 15 g
The geometrical characteristics of rhizomes showed the relationship of elongated length and diameter, indicating that the greater the L/ED ratio, the greater the length, where the variation coefficient value (VC%) of turmeric rhizomes was 0.23%, showing homogeneity with low dispersion
Summary
The contribution of synthetic additives to the advancement of the sensory characteristics of foods and improvement of their life-of-shelf is unquestionable, which significantly contributes to the progress of food industries. Within a wide range of natural dyes, turmeric or saffron (Curcuma longa L.) is an orange-yellowish rhizome that provides the extract with its main pigment been curcumin. Turmeric has increased participation in food products, mainly as dye in pasta, mustards, sauces (curry), cheeses, eggs and snacks like potato chips, and is used in margarine and meat with antioxidant purposes (Volp et al, 2009) Isolation and application of these compounds show properties that contribute to results that have proven that this pigment has therapeutic value, anti-inflammatory, anti-cancer, antibacterial and antifungal activity against foodborne pathogens and as preservative in food formulations (Naidu et al, 2009; Wang et al, 2009; Akran et al., 2010).
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