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Curcuma particle size evolution by application of bead milling process and curcuminoids content determination

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dc.title Curcuma particle size evolution by application of bead milling process and curcuminoids content determination en
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Valenta, Tomáš
dc.contributor.author Lapčík, Lubomír
dc.contributor.author Li, Peng
dc.relation.ispartof International Journal of Food Science and Technology
dc.identifier.issn 0950-5423 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn 1365-2621 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2023
dc.type article
dc.language.iso en
dc.publisher John Wiley and Sons Inc
dc.identifier.doi 10.1111/ijfs.16671
dc.relation.uri https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16671
dc.relation.uri https://ifst.onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16671
dc.subject curcuma en
dc.subject curcuma oils en
dc.subject curcumin en
dc.subject curcuminoids en
dc.subject milling en
dc.subject particle size en
dc.subject polydispersity en
dc.description.abstract The aim of this research was to investigate the effect of curcuma dispersion bead milling on particle size evolution over time. The study of 10 wt.% and 20 wt.% curcuma dispersions revealed that dispersions' polydispersity was decreasing up to 180 min which was found to be the optimum milling time with the volume mean diameter (d4,3) of (11.47 ± 0.85) μm. This diameter was the most effective with respect to the curcuma powder coagulation process attributed to the effect of curcuma oils after the milling time of 180 min. The mechanochemically atomized curcuma was used as a potential source of curcuminoids. By differential scanning calorimetry (DSC), two endothermic peaks were observed and related to curcuma melting effects. Curcumin powder exhibited one broad melting peak at 176 °C. Obtained data indicated that effective mechanochemical treatment makes curcuma powder a highly beneficial supplement applicable in food matrices of the human diet. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1011678
utb.identifier.obdid 43884556
utb.identifier.scopus 2-s2.0-85169449456
utb.identifier.wok 001062370800001
utb.source j-scopus
dc.date.accessioned 2023-12-05T11:36:27Z
dc.date.available 2023-12-05T11:36:27Z
dc.description.sponsorship Tomas Bata University in Zlin, TBU, (IGA/FT/2023/007); Univerzita Palackého v Olomouci, UP, (IGA_PrF_2023_024)
dc.description.sponsorship Tomas Bata University in Zlin [IGA/FT/2023/007]; Palacky University Olomouc [IGA_PrF_2023_024]
utb.ou Department of Food Technology
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Valenta, Tomáš
utb.contributor.internalauthor Lapčík, Lubomír
utb.contributor.internalauthor Li, Peng
utb.fulltext.affiliation Barbora Lapčíková,1,2 Tomáš Valenta,1* https://orcid.org/0000-0001-5683-5718 Lubomír Lapčík1,2* & Peng Li1 1 Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlin, Vavrečkova 5669, 760 01, Zlin, Czechia 2 Faculty of Science, Department of Physical Chemistry, Palacky University Olomouc, 17. Listopadu 1192/12, 779 00, Olomouc, Czechia *Correspondent: E-mail: tvalenta@utb.cz (TV); lapcikl@seznam.cz (LL)
utb.fulltext.dates Received 21 June 2023 Accepted in revised form 20 August 2023 First published: 24 August 2023
utb.fulltext.sponsorship This research was funded by Tomas Bata University in Zlin (project no. IGA/FT/2023/007) and from Palacky University Olomouc (project no. IGA_PrF_2023_024).
utb.wos.affiliation [Lapcikova, Barbora; Valenta, Tomas; Lapcik, Lubomir; Li, Peng] Tomas Bata Univ Zlin, Fac Technol, Dept Food Engn, Vavreckova 5669, Zlin 76001, Czech Republic; [Lapcikova, Barbora; Lapcik, Lubomir] Palacky Univ Olomouc, Fac Sci, Dept Phys Chem, 17 Listopadu 1192-12, Olomouc 77900, Czech Republic
utb.scopus.affiliation Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlin, Vavrečkova 5669, Zlin, 760 01, Czech Republic; Faculty of Science, Department of Physical Chemistry, Palacky University Olomouc, 17. Listopadu 1192/12, Olomouc, 779 00, Czech Republic
utb.fulltext.projects IGA/FT/2023/007
utb.fulltext.projects IGA_PrF_2023_024
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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