Thermal and thermodynamic characterization of a dye powder from liquid turmeric extracts by spray drying

Published

2016-01-01

Caracterización térmica y termodinámica de un colorante en polvo a partir de extractos líquidos de cúrcuma obtenidos por secado por aspersión

Keywords:

sorption isotherms, turmeric powder, glass transition temperature, TGA analysis (en)
Isotermas de sorción, Polvo de curcumina, Temperatura de transición vítrea, Análisis TGA (es)

Downloads

PDF
HTML

Authors

Aura Yazmin Coronel Delgado Universidad Nacional de Colombia
Héctor José Ciro Velásquez Universidad Nacional de Colombia
Diego Alonso Restrepo Molina Universidad Nacional de Colombia

Abstract (en)
Abstract (es)

This study aimed to evaluate the thermodynamic properties of sorption isotherms and glass transition temperature (Tg) and the thermal properties of a dye powder obtained from turmeric extracts using spray drying. The sorption isotherms were evaluated at 15, 25 and 35 °C using the dynamic gravimetric method, wherein the isotherm data of the experiment were fit to GAB and BET models. Likewise, the Tg was measured using differential scanning calorimetry (DSC). Thermogravimetric analysis (TGA) was used to determine the mass loss, and the thermal properties (heat capacity, diffusivity and thermal conductivity) were determined using transient flow method. The results demonstrated that the GAB model best fit the adsorption data. The DSC analysis presented a glass transition temperature of 65.35 °C and a loss of volatiles at 178.07 °C. The TGA analysis indicated a considerable mass loss starting at 193 °C, resulting in degradation of the product. The thermal properties demonstrated a heat capacity of 2.45 J/g °C, a thermal conductivity of 0.164 ± 0.001 W/mK and a thermal diffusivity of 8.7x10-8 ± 0.000 m2/s.

El objetivo del trabajo fue evaluar las propiedades termodinámicas por isotermas de sorción, temperatura de transición vítrea (DSC), y propiedades térmicas del colorante en polvo obtenido a partir de extracto de cúrcuma usando secado por aspersión. Se evaluaron las isotermas de sorción a 15, 25 y 35 °C mediante el método gravimétrico dinámico donde los datos experimentales de las isotermas se ajustaron a un modelo de GAB y BET. Así mismo, la temperatura de transición vítrea mediante calorimetría diferencial de barrido (DSC), análisis termo gravimétrico (TGA) para determinar pérdida de masa y propiedades térmicas (calor especifico, difusividad y conductividad térmica) fueron evaluadas por el método transitorio. Los resultados mostraron que el modelo que mejor se ajustó a los datos experimentales de las isotermas de adsorción fue el modelo de GAB. El análisis DSC mostró una temperatura de transición vítrea de 65,35 °C y una pérdida de volátiles a 178,07 °C. El análisis TGA indicó una pérdida de masa considerable a partir de 193 °C, mostrando degradación del producto. Las propiedades térmicas del producto en polvo mostraron un valor para el calor específico de 2,45x10-3 J/kg °C, conductividad térmica de 0,164 ± 0,001 W/mK y difusividad térmica de 8,7x10-8 ± 0,000 m2/s.

Downloads

Download data is not yet available.

References

Al-Muhtaseb, A., W. McMinn, T. Magee. 2004a. Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data. Journal of Food Engineering 61: 297-307. doi: 10.1016/S0260-8774(03)00202-4

Al-Muhtaseb, A., W. McMinn, T. Magee. 2004b. Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics. Journal of Food Engineering 62: 135-142. doi: 10.1016/S0260-8774(03)00202-4

Ayala, A. 2011. Estimación de las isotermas de adsorción y del calor isostérico en Harina de yuca. Biotecnología en el Sector Agropecuario y Agroindustrial 9: 88-96.

Cano, D., H. Villa, J. Telis, H. Váquiro, V. Nicoletti. 2015. Influence of alternative drying aids on water sorption of spray dried mango mix powders: A thermodynamic approach. Food and Bioproducts Processing 93: 19-28. doi: 10.1016/j.fbp.2013.10.005

Ceballos, A., G. Giraldo, C. Orrego. 2009. Evaluación de varios modelos de isotermas de adsorción de agua de un polvo de fruta deshidratada. Vector 4: 107-116.

Chen, H., C. Chen. 2014. Equilibrium relative humidity method used to determine the sorption isotherm of autoclaved aerated concrete. Building and Environment 81: 427-435. doi: 10.1016/j.buildenv.2014.07.021

Cheng, Q., D. McGillivray, J. Wen, F. Zhong, S. Young. 2013. Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. Journal of Food Engineering 117(4): 505-512. doi: 10.1016/j.jfoodeng.2013.01.011

Craig, D., M. Reading. 2007. Thermal Analysis of Pharmaceuticals. CRC Press, Taylor & Francis Group, Boca Ratón, FLA. pp.15-17. doi: 10.1201/9781420014891

Figueira, G., K. Park, F. Reis, S. Honório. 2004. Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation. Journal of Food Engineering 6: 273-280. doi: 10.1016/j.jfoodeng.2003.06.001

Frias, J., J. Oliveira, K. Schittkowski. 2001. Modeling of maltodextrin DE12 drying process in a convection oven. Applied Mathematical Modelling 25: 449-462. doi: 10.1016/S0307-904X(00)00060-3

Gabas, A., V. Telis, P. Sobral, J. Telis. 2007. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering 82: 246-252. doi: 10.1016/j.jfoodeng.2007.02.029

Goneli, A., P. Corrêa, G. Oliveira, P. Afonso. 2013. Water sorption properties of coffee fruits, pulped and green coffee. Food Science and Technology 50: 386-391. doi: 10.1016/j.lwt.2012.09.006

Goula, A., T. Karapantsios, D. Achilias. K. Adamopoulos. 2008. Water sorption isotherms and glass transition temperatura of spray dried tomato pulp. Journal of Food Engineering 85: 73-83. doi: 10.1016/j.jfoodeng.2007.07.015

Goyal, R., A. Kingsly, M. Manikantan, S. Ilyas. 2006. Thin-layer drying kinetics of raw mango slices. Biosystems Engineering 95: 43-49. doi: 10.1016/j.biosystemseng.2006.05.001

Jamali, A., M. Kouhila, A. Mohamed, A. Idlimam, A. Lamharrar. 2006. Moisture adsorption-desorption isotherms of Citrus reticulate leaves at three temperatures. Journal of Food Engineering 77: 71-78. doi: 10.1016/j.jfoodeng.2005.06.045

Laczkowski, I., M. Sousdaleff. 2013. Microencapsulação de curcumina com maltodextrina, avaliação da estabilidade e aplicação em alimentos. In Memories: VIII Encontro de Produção Cientifica e Tecnológica, Campo Mourão - PR.

Li, B., S. Konecke, L. Wegiel, L. Taylor, K. Edgar. 2013. Both solubility and chemical stability of curcumin are enhanced by solid dispersion in cellulose derivative matrices. Carbohydrate Polymers 98: 1108- 1116. doi: 10.1016/j.carbpol.2013.07.017

Martinez, R., A. Heredia, M. Castelló, A. Andrés. 2014. Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves. Food Bioscience 7: 88-94. doi: 10.1016/j.fbio.2014.06.002

Paramera, E., S. Konteles, V. Karathanos. 2011. Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, b-cycclodextrin and modified starch. Food Chemistry 125: 913-922. doi: 10.1016/j.foodchem.2010.09.071

Parize, A., H. Stulzer, M. Marghetti, I. Da Costa, T. Rozone. 2012. Evaluation of chitosan microparticles containing curcumin and crosslinked with sodium tripolyphosphate produced by spray drying. Quimica Nova 35: 1127-1132. doi: 10.1590/S0100-40422012000600011

Pawar, Y., G. Shete, D. Popar, A. Bansal. 2012. Phase behavior and oral bioavailability of amorphous curcumin. European Journal of Pharmaceutical Sciences 47: 56-64. doi: 10.1016/j.ejps.2012.05.003

Perdomo, J., A. Cova, A. Sandoval, L. García, E. Laredo, A. Müller. 2009. Glass transition temperatures and water sorption isotherms of cassava starch. Carbohydrate Polymers 76: 305-313. doi: 10.1016/j.carbpol.2008.10.023

Perusello, C., V. Cocco, M. Masson, F. De Castilhos. 2013. Determination of thermophysical properties of yacon (Smallanthus sonchifolius) to be used in a finite element simulation. International Journal of Heat and Mass Transfer 67: 1163-1169. doi: 10.1016/j.ijheatmasstransfer.2013.09.004

Sharma, P., A. Singh, A. Patel, G. Patil. 2009. Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. Food Science and Technology 42: 441-445. doi: 10.1016/j.lwt.2008.04.010

Tiwari, G., S .Wang, J. Tang, S. Birla. 2011. Computer simulation model development and validation for radio frequency (RF) heating of dry food materials. Journal of Food Engineering 105: 48-55. doi: 10.1016/j.jfoodeng.2011.01.016

Sablani, S., S. Kasapis, M. Rahman. 2007. Evaluating water activity and glass transitions concepts for food stability. Journal of Food Engineering 78: 266-271. doi: 10.1016/j.jfoodeng.2005.09.025

Sinija, V., H. Mishra. 2008. Moisture sorption isotherms and eat of sorption of instant (soluble) green tea powder and green tea granules. Journal of Food Engineering 86: 494-500. doi: 10.1016/j.jfoodeng.2007.10.026

Vega, A., E. Aravena, R. Mondaca. 2006. Isotermas de adsorción en harina de maíz (Zea mays L.). Ciência e Tecnologia de Alimentos. Campinas 26: 821-827. doi: 10.1590/S0101-20612006000400017

Wang, H., Y. Wang, P. Lee, Y. Chen, C. Hang, J. Xin, K. Cheuk. 2010. Syntheses, characterization, and photophysical properties of new type of curcumin-containing hyperbranched polymer. Polymer Preprints 51: 499-500.

Yan, Z., M. Sousa, F. Oliveira. 2008. Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana. Journal of Food Engineering 86: 342-348. doi: 10.1016/j.jfoodeng.2007.10.009

License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.

Author Commitments

The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.

Content Responsibility

The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.