Comparison of hydrodistillation methods for the deodorization of turmeric

The objective of this work was to investigate the influence of different hydrodistillation procedures on the deodorization of turmeric. Among the methods tested, distillation under high vacuum, using a Kjeldahl apparatus, and using a rotary evaporator were not viable or efficient. Distillation of me...

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Bibliographic Details
Published in:Food research international 2005-01, Vol.38 (8), p.1087-1096
Main Authors: Silva, L.V., Nelson, D.L., Drummond, M.F.B., Dufossé, L., Glória, M.B.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Color
Curcuma longa
Curcuminoid pigments
Deodorization
distillation
Flavor
flavorings
food coloring
Food industries
Fundamental and applied biological sciences. Psychology
natural additives
Natural colorant
plant extracts
plant pigments
rhizomes
Turmeric
vacuum processing
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Summary:The objective of this work was to investigate the influence of different hydrodistillation procedures on the deodorization of turmeric. Among the methods tested, distillation under high vacuum, using a Kjeldahl apparatus, and using a rotary evaporator were not viable or efficient. Distillation of medium size grated turmeric using a Clevenger apparatus for 4 h provided a powder with less residual turmeric flavor, without pigment loss and with similar color characteristics compared to a control and to turmeric deodorized with the solvent hexane. The deodorized and non-deodorized turmeric samples were used as natural colors in orange-flavored yogurt and passion fruit-flavored gelatin. No significant difference was observed for yogurt samples by sensory evaluation. However, the gelatin prepared with deodorized turmeric was preferred over the control. The deodorization of turmeric using the Clevenger method would allow a more widespread use in the food industry, including products in which the characteristic turmeric flavor is undesirable.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.02.025