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November 21st, 2007
The health benefits of curcumin, the natural pigment that gives the spice turmeric its yellow colour, could be enhanced by encapsulation in nano-emulsions, suggests new research.
The study, published in the journal Food Chemistry, taps into the potential of nano-encapsulation to achieve much-needed differentiation and enhanced product value. Encapsulation, be it on the micro- or nano-scale, is increasingly being used to delay the release of flavours, aromas and bioactive ingredients.
The new research looked at the potential of high-speed and high-pressure mixing of oil in water emulsions to protect curcumin and thereby enhance its potential health benefits.
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