Evaluación de la microencapsulación de oleorresina de cúrcuma (Curcuma longa) utilizando distintos agentes encapsulantes grasos

Curcumin a phenolic bioactive compound, obtained from the rhizome of turmeric (Curcuma longa) is a natural colorant that has shown several therapeutic and functional benefits. Its use in the food and pharmacological industry is limited by its instability against various environmental factors and physiological conditions. To improve its stability and bioactivity, different microencapsulation techniques have been applied with various wall materials, where fatty encapsulating agents have shown the best results, but most of them present technological and availability limitations The present research aimed to evaluate two fat matrices not too experimented such as beeswax and cocoa butter as encapsulating agents in microencapsulation by emulsion - solvent evaporation...