Talukdar Preetisagar, Baruah Kamal Narayan, Barman Pankaj Jyoti, Sharma Sonu, Uppaluri Ramagopal V S
Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
Department of Food Technology, Assam Royal Global University, Guwahati 781035, Assam, India.
Foods. 2025 Feb 15;14(4):658. doi: 10.3390/foods14040658.
powder was prepared by refractance window drying (RWD) and was fortified. Fortification of dried turmeric powder with folic acid and NaFeEDTA, along with its characterization, was achieved. Characterization techniques, such as FTIR, XRD, TGA, DSC, FESEM, and particle size analysis, have been considered to study the morphological, thermal, and crystalline properties of the resulting fortified turmeric. In vitro digestion studies were carried out to determine the retention of nutrients after fortification. The RW-dried and fortified turmeric powder exhibited a stable average particle size and PDI values in the range of 1500-1600 nm, for 0.25-0.29, respectively. The fortified turmeric powder exhibited enhanced crystalline properties with sharp and high intensity peaks for NaFeEDTA-fortified turmeric powder. In vitro digestion studies affirmed the bio-accessibility of the novel fortified turmeric powder at 9.77 mg/100 g and 12.74 mg/100 g for folic acid and NaFeEDTA fortification cases, respectively. Thus, the findings confirmed that there was no significant influence of fortification on the characteristics of folic acid and the NaFeEDTA-fortified RW-dried turmeric powder product.
通过折射窗干燥（RWD）制备粉末并进行强化。实现了用叶酸和乙二胺四乙酸铁钠强化干燥的姜黄粉及其表征。已考虑使用傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）、热重分析（TGA）、差示扫描量热法（DSC）、场发射扫描电子显微镜（FESEM）和粒度分析等表征技术来研究所得强化姜黄的形态、热学和晶体性质。进行体外消化研究以确定强化后营养素的保留情况。经折射窗干燥并强化的姜黄粉平均粒径稳定，分别在1500 - 1600纳米范围内，多分散指数（PDI）值在0.25 - 0.29范围内。对于用乙二胺四乙酸铁钠强化的姜黄粉，强化后的姜黄粉表现出增强的晶体性质，具有尖锐且高强度的峰。体外消化研究证实，对于叶酸强化和乙二胺四乙酸铁钠强化的情况，新型强化姜黄粉的生物可及性分别为9.77毫克/100克和12.74毫克/100克。因此，研究结果证实强化对叶酸和用乙二胺四乙酸铁钠强化的经折射窗干燥姜黄粉产品的特性没有显著影响。
