a

ISSN 0101-2061 (Print)

ISSN 1678-457X (Online) Food Science and Technology

DOI: https://doi.org/10.1590/fst.33519

Technological and sensory feasibility of enrichment of low-sugar mango jams with

curcumin encapsulated in lipid microparticles
Matheus Pontes MARTINS1, Ivana Morais GEREMIAS-ANDRADE1, Letícia dos Santos FERREIRA1,
Thais Carvalho BRITO-OLIVEIRA1, Samantha Cristina de PINHO1*

Abstract
This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles
(CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween
80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests along 30 days of storage, and
the results revealed CLM incorporation had only a small influence on the macroscopic homogeneity and pH of the jams. Up to
4 g/100 g of incorporation of CLM, the color intensity and colorimetric stability of the jams were enhanced. The incorporation
of CLM led to the jams to be classified, rheologically, as emulsion filled gels, and the small deformation rheology tests revealed
the CLM acted as active fillers. However, the incorporation of 10 g CLM/100 g jam led to a non-reproducibility of the data
obtained for frequency sweep experiments. Sensory evaluation (affective tests) indicated a high acceptation of the curcumin
enriched mango jams, in terms of flavor, odor, spreadability, texture and color, both at the beginning and end of the storage
period of 30 days.
Keywords: solid lipid particles; curcuminoids; jams; emulsion filled gels.
Practical Application: The study shows an interesting and industrially feasible alternative to increase the nutritional value of
the mango jam.

1 Introduction
The growing demand for healthy and nutritional products rheological and breakdown properties are strongly affected by the
has been a continuous challenge for the food industry. Among the properties of the components (gel matrix and lipid droplets) and
alternatives that can be explored in order to increase the nutritional interactions among them (Lorenzo et al., 2013; Oliver et al., 2015).
value of foods is their enrichment with bioactive compounds, Several gelled food products, including yogurt, cheeses, dairy
such as curcumin (Borrin et al., 2016). Curcumin is a phenolic desserts and jams are classified as EFG (Oliver et al., 2015).
compound with recognized antioxidant properties and several
Fruit jams are defined as intermediate moisture foods produced
biological activities, including anti-hypertensive, anti-cancer,
by boiling fruits pulp with other ingredients, especially sucrose,
anti-inflammatory and neuroprotetive (Adaramoye et al., 2009).
pectin and organic acids (Javanmard et al., 2012). Their popularity
Its low toxicity and strong yellow color are interesting for the
is due to their low cost, accessibility and pleasant organoleptic
replacement of artificial yellow dyes, largely associated to allergies
characteristics (Tomruk et al., 2016). Among the fruits used for jam
(Stevens et al., 2015). The incorporation of curcumin in food
production are the mangoes, known for presenting a strong yellow
products, however, can be limited by its hydrophobicity, high
color, a sweet and pleasant flavor, and for being a good source of
sensitivity to light, and strong spicy flavor. Such characteristics
vitamins and minerals (Basu et al., 2011; Javanmard et al., 2012;
may hinder the incorporation of curcumin in aqueous media and
Sanchez-Riano et al., 2018; Costa et al., 2019). Attractive colors
decrease the sensory quality of the products (Prasad et al., 2014).
are important quality criteria for jams, as it is generally the first
To overcome these drawbacks the encapsulation of the curcumin
sensory parameter evaluated by the consumers, strongly affecting
in lipid matrices can be used, including lipid particles, in which
their behavior (Javanmard & Endan, 2010). In some fruit jams,
the lipid core is formed by solid lipids at room temperature
however, the natural pigments which confer the characteristic
(La Torre & Pinho, 2015).
color of the products are unstable and susceptible to degradation
Lipid particles are can also be incorporated in gelled matrices, during processing and storage. Such drawback requires the need
originating structures denominated as emulsion filled gels (EFG). of colorants incorporation to ensure products with stronger
EFG are complex biopolymer systems consisting of dispersed colors for longer storage periods and, consequently, higher
lipid droplets or particles entrapped in a gelled matrix, whose market potential (Javanmard & Endan, 2010).

Received 07 Dec., 2019

Accepted 27 Jan., 2020
1Laboratório de Encapsulação e Alimentos Funcionais – LEnAlis, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos – FZEA,
Universidade de São Paulo – USP, Pirassununga, SP, Brasil
*Corresponding author: [email protected]

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 Martins et al.

In this context, considering the importance of a strong Denver, CO, USA). The colorimetric parameters of the tristimulus
yellow color for mango jams and the interest in the development colour system (L*a*b*) were obtained by reflectance, using an
of food products with improved nutritional characteristics, the illuminator D65 with the observer at 10° in a colorimeter Miniscan
aims of thist study were to evaluate the feasibility of producing XE (Hunterlab, Reston, VA, USA). The values of Chroma (C*ab),
low-sugar mango jams incorporated with different amounts hue angle (H*ab) and total color difference (TCD) were calculated.
of curcumin-loaded lipid microparticles, evaluating their For TCD calculation the reference was the colorimetric data
physicochemical characteristics and their sensory acceptability. obtained on the first day of storage of the jams.
A strong point in this study is that the techniques here used to
produce the lipid microparticles and the mango jam are totally 2.5 Rheological measurements of mango jam
feasible to be used by the food industry.
Shear sweep tests, strain sweep tests and frequency sweep tests
2 Materials and methods were performed in a rheometer (AR2000 Advanced Rheometer, TA
Instruments, New Castle, DE, USA) using parallel plate geometry
(60 mm diameter, 1 mm gap). All samples were analyzed at a
2.1 Materials
controlled temperature of 10 °C, and a relaxation period of 2 min
Lipid microparticles were produced using babacu oil (Orbygnia was applied in order to equilibrate the samples and eliminate
speciosa, Jacy Fragrâncias, Santa Bárbara d´Oeste, SP, Brazil), tristearin, stresses resulted from the loading process. Flow curves were
span 80, tween 60 and curcumin from Sigma (St Louis, MO, USA), obtained by registering shear stress while the shear rate was
xanthan gum (Grindsted Xanthan 80, Du Pont, Cotia, SP, Brazil) increased from 0.01 to 100 s-1 and the experimental data were
and deionized water (Direct-Q3, Millipore, Billerica, MA, USA). fitted to a Herschel–Bulkley (HB) model, using the Rheology
The jams were produced using Tommy mangoes (Mangifera indica Advantage Data Analysis V.5.3.1 software (TA Instruments, New
L) bought in a local market, refined sugar and pectin 105 (CPKelco, Castle, DE, USA), according to Equation 1.
Limeira, SP, Brazil). All other chemicals were reagent grade.
τ= τ 0 + K γ n (1)
2.2 Production of curcumin-loaded lipid microparticles
where τ is shear stress (Pa); τ0 is yield stress (Pa); K is consistency
The production of curcumin-loaded lipid microparticles (CLM) index (Pa.sn); n is flow index; and γ̇ is shear rate (s−1).
was carried out according to Geremias-Andrade et al. (2017).
Lipid phase (tristearin and babacu oil, 1.2 and 2.8 g/100 g, respectively) Frequency sweep tests were subsequently performed using a
were melted at 80 °C with span 80 (1.4 g/100 g) and curcumin was strain amplitude of 0.5% (within the LVR, previously determined),
added (0.03 g/100 g). Tween 60 (0.6 g/100 g) dispersed in water, in an angular frequency range of 0.01–10 Hz, and the results were
at 80 °C, was poured into the melted lipid and the mixture was analyzed by Power Law model, using the Rheology Advantage
stirred for 5 min, at 18,000 rpm (T25, IKA, Staufen, Germany). Data Analysis V.5.3.1 software (TA Instruments, New Castle,
Xanthan gum was added (0.1 g/100 g) as thickener. The samples, DE, USA), according to the Equations 2 and 3.
produced in triplicate, were stored under refrigeration.
G ' = K '.ω n ' (2)
2.3 Production of low-sugar mango jams
For the production of the jams, the mangoes were selected, G " = K ".ω n " (3)
sanitized, manually peeled and diced. The mango cubes had the fibers
removed in a fruit stripper. The soluble solids (SS) content of the mango where, G’ is the storage modulus; G” is the lost modulus; K’ and
pulp was measured (portable refratometer ITRF95, Instrutemp, São K” are power law constants; n’ and n” are frequency exponents;
Paulo, SP, Brazil) and, afterwards, the pulp was cooked. The value and ω is the angular frequency.
of SS content was used to calculate the pectin and sugar contents, in
the ratio 3 parts of sugar:7 parts of pulp, conferring the low-sugar 2.6 Sensory evaluation of mango jams
classification according to the Brazilian legislation (Brasil, 1978).
This research was approved by the Ethics Research
The jam was cooking in a pan under low heat and intense manual
stirring, until the final product reached approximately 38 °BRIX. Committee from the Faculty of Animal Science and Food
Sugar and pectin were slowly incorporated to the product troughout Engineering (FZEA) – University of São Paulo (USP, Brazil)
the cooking process. Afterwards, the hot product was packed in glass (code CAAE 65891817.0.0000.5421), and the 120 non-trained
bottles, which were inverted in order to promote sterilization by hot participants signed a Term of Consent. Sensory affective tests
filling. CLM were incorporated to the jams in different concentrations: were performed on the samples within 1 and 30 days of storage.
control (without CLM); 1% (w/w), 2% (w/w), 4% (w/w) and 10% The panelists were asked to indicate how much they liked or
(w/w). The products were stored at 7 °C. disliked the mango jams based on the attributes spreadability,
odor, taste and color, according to a 9-point hedonic scale. Also, a
purchase intent test was applied to the panelists. All samples were
2.4 Determination of pH and colorimetric parameters
microbiologically tested before sensory tests (aerobic bacterias
The values of pH of the mango jams were measured during count, total coliforms, presence of Staphylococcus coagulase,
storage using pHmetrer (Ultrabasic UB-10, Denver Instrument, yeast and mould count).

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 Mango jams enriched with encapsulated curcumin

2.7 Statistical analyses On the other hand, for all formulations tested, pH increased after
30 days, to values lower than 3.55 (control, 1% and 10% CLM
Tukey tests were performed to compare the treatment means.
jams) and 3.70 (2% and 4% jams). This is probably related to
The significance level for all tests was 5%, which was calculated
using SAS Software version 9.2. the degradation of organic acids, due to reactions with pigments
(Cano & Marin, 1992).
3 Results and discussion The obtained values of pH were like the ones verified by
Safdar et al. (2012), who investigated the suitability of different
3.1 Stability of pH of mango jams mango varieties for jams and also studied the storage stability of
the systems at room temperature. The mango jams evaluated by
After the production, the mango jams without lipid these authors had pH ranging between 3.52 to 3.64. Kansci et al.
microparticles (named control) and jams with CLM (1, 2, 4 and (2008), investigated the biochemical and physicochemical
10 g CLM/100 g jam) were characterized in terms of pH over properties of four mango varieties and quality characteristics of
30 days of storage (data not shown). This type of evaluation their jams, and verified pH values of the obtained jams ranged
is important, as the pH act in flavor promotion and also in
from 2.85 for Keitt jam to 3.10 for Améliorée, lower than that
preservation of fruit juices and derived products (Akhtar et al., 2010;
obtained in the present work. According to the author these
Safdar et al., 2012). Besides, the pH of jams may also affect the
differences in acidities verified may be due to organic acids or
hardness of the products, interfering on their sensory properties
other compounds of the raw pulp. Lal et al. (1998) suggested
(Basu & Shivhare, 2010).
that a good quality jam can be obtained with values of pH
The control jam, as well as the jams incorporated with between 2.8 and 3.5, which is close to the values obtained for
1% and 10% CLM, presented pH values approximately 3.5 the mango jams evaluated in the present work during the first
and samples with 2% and 4% CLM presented slightly higher 15 days of storage.
pH values, ranging between 3.55 and 3.60. The pH decreased
between days 1 and 15 of storage to values lower than 3.50 to
3.2 Colorimetric stability of mango jams
control jams, 1% and 10% CLM, and pH values lower than 3.60
to 2% and 4% CLM. It was probably related to the formation of The colorimetric parameters of the CIE Lab system
free acids and to pectin hydrolysis (Muhammad et al., 2008). (L*, a*, b*) of jams were measured in different days of storage

Table 1. Colorimetric parameters of mango jams produced with different amounts of curcumin-loaded lipid microparticles along 30 days of storage.
Jam Storage (d) L* a* b* Chroma Hue
1 22.4 ± 0.24
cD
-0.48 ± 0.08
cA
21.5 ± 0.58
aC
21.6 ± 0.58
aC
91.28aA ± 0.19
7 24.1bD ± 0.18 -0.06abA ± 0.19 16.5cD ± 0.34 16.5cD ± 0.34 135aA ± 89
Control
15 28.2aC ± 0.40 -0.40bcA ± 0.22 17.7cE ± 0.66 17.7cE ± 0.66 91.3aB ± 0.66
30 24.7 ± 0.34
bD
0.05 ±0.22
aA
20.1 ± 0.83
bC
20.1 ± 0.83
bC
179aA ± 103
1 26.1bC ± 0.27 -0.68bAB ± 0.18 19.5bC ± 0.93 19.6bC ± 1.12 92.1aA ± 0.52
7 24.1cD ± 0.61 -0.24aAB ± 0.13 21.9abB ± 1.36 21.9abB ± 1.36 90.7bcA ± 0.35
1% CLM
15 27.6 ± 0.64
aC
-0.54 bAB
± 0.12 23.6 ± 0.76
aC
23.6 ± 0.76
aC
91.3abB ± 0.28
30 26.0bC ± 0.65 -0.14aA ± 0.05 23.3aBC ± 2.03 23.3aBC ± 2.03 90.4cA ± 0.12
1 26.7bBC ± 0.29 -0.89bBC ± 0.08 21.9abC ± 0.68 21.9abC ± 0.68 92.3aA ± 0.21
7 26.9 ± 0.28
bC
-0.37 aBC
± 0.11 19.4 ± 0.76
bC
19.42 ± 0.93
bC
91.1bcA ± 0.40
2% CLM
15 32.1aB ± 0.48 -0.55abAB ± 0.13 19.9abD ± 0.69 19.93abD ± 0.69 91.6abAB ± 0.36
30 27.2bC ± 0.50 -0.26aA ± 0.31 22.6aBC ± 2.57 22.62aBC ± 2.58 90.6cA ± 0.72
1 28.2 ± 1.9
cB
-1.15 ± 0.16
bC
25.7 ± 2.83
aB
25.7 ± 2.83
aB
92.6aA ± 0.08
7 29.0bcB ± 0.18 -0.58aC ± 0.08 21.9bB ± 0.48 21.9bB ± 0.48 91.5bA ± 0.23
4% CLM
15 32.4aB ± 0.70 -0.82aB ± 0.14 26.0aB ± 1.41 26.0aB ± 1.41 91.8bAB ± 0.38
30 30.85 abB
± 0.78 -0.71 ± 0.16
aB
24.8 abB
± 1.07 24.8 abB
± 1.07 91.6bA ± 0.38
1 30.73dA ± 0.47 -1.74cD ± 0.10 37.4aA ± 1.16 28.7aA ± 18.64 136aA ± 87
7 32.53cA ± 0.40 -1.01aD ± 0.12 29.5cA ± 0.31 29.5cA ± 0.34 91.9aA ± 0.20
10% CLM
15 37.48 ± 0.22
aA
-1.37 ± 0.15
bC
32.7 ± 0.42
bA
32.8 ± 0.50
bA
92.3aA ± 0.15
30 33.70bA ± 0.29 -1.25abC ± 0.19 36.9aA ± 0.39 36.9aA ± 0.38 91.9aA ± 0.30
Averages of samples produced with different formulations, at the same day of storage, followed by the same capital letters in the same column do not differ at 5% significance by Tukey test, and
averages of samples produced with the same formulation, at different days of storage, followed by the same lowercase letters in the same column do not differ at 5% significance by Tukey test.

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 Martins et al.

and the results are shown in Table 1. The evaluation of these 3.3 Rheological characterization of mango jams
parameters is frequently used for an indirect measurement of
The frequency sweep tests of mango jams were carried out
pigment content of products for being an effective, simple and on different days of storage and the obtained results are shown in
quick method (Pathare et al., 2013). Figure 1. All formulations presented G’ higher than G”, indicating a
The colorimetric results obtained in the first day of storage dominant contribution of the elastic component to the viscoelasticity
showed the incorporation of CLM resulted in higher values of L*, of these gel-like systems (Basu et al., 2011). Jams may be defined
and lower values of a*. Regarding the values of b*, the samples as physical gels of pectin in pulp–sucrose–acid, formed by a
without CLM did not present significant (p>0.05) differences combination of noncovalent contributions (e.g. hydrophobic
in comparison to the jams produced with 1% and 2% CLM and hydrogen bonding interactions), which presents certain
incorporation, however, presented lower values in comparison degrees of elasticity (Basu et al., 2011), as verified in Figure 2.
to the jams with higher concentrations of CLM (4% and 10% Through the comparison of the rheological characteristics
CLM) (Pathare et al., 2013). of the different jams on their first day of storage, it was verified
that the jams produced with 1%, 4% and 10% CLM presented
As expected, these alterations verified in the primary
similar strength to the control. On the other hand, samples
colorimetric values of the jams resulting from the incorporation
produced with 2% CLM were stronger, as they presented higher
of CLM, have also affected the parameteres Chroma (C*ab)
values of both moduli. These behaviors were evidenced through
and Hue angle (H*ab). Chroma was significantly higher for the Power Law parameters available in Table 2, as the jams
jams produced with 4% and 10% CLM, indicating that, at with 2% CLM presented significantly higher (p<0.05) values
these concentrations, the incorporation of CLM increased the of both, K’ and K”, in comparison to the other formulations,
color intensity (Pathare et al., 2013). On the other hand, which presented statistically equal values (p>0.05) among them.
the incorporation of CLM have only affected the values of H*ab, Besides, the higher the CLM concentration, the lower the values
which is a qualitative attribute of color, at 10% CLM. of n’, indicating the presence of the microparticles reduced the
Through the evaluation of the colorimetric parameters of the frequency dependence of G’. However, only samples with 2%
samples at different days of storage, it was verified that control and 10% CLM presented lower values of n” in comparison to
jam showed increase in L* and a*, and decreases in b* and the control, presenting G” with lower frequency dependence.
Chroma over the 30 days of storage. Although this formulation Although the rheological properties of jams have already
has also presented increases in H*ab during the storage period, been investigated to elucidate the effects of acidity, amount of
the deviations associated to these values were high, indicating and type of pectin, content of fruit pulp content, amount and
that oxidative processes of the natural pigments of the product type of sugar, and process temperature to the characteristics
were probably taking place heterogeneously in the sample. of the final products (Basu et al., 2011, 2013; Basu & Shivhare,
2010, 2013), studies regarding the effect of solid lipid particles
The color variations were much lower for jams with 1%, incorporation to these products are not found in the literature.
2% and 4% CLM. Hue angle values for these three formulations
presented small decreases throughout the storage period, however On the other hand, rheological behavior of EFG, here
all formulations had values ranging between 90.34 and 92.55, represented by the jams incorporated with CLM, are largely
expected for systems with a yellow color (represented by Hue reported, as rheological tests are recognized as powerful tools
angle 90°), characteristic of products derived from mangoes for the understanding of the structural organization of these
(Pathare et al., 2013). gelled systems (Lorenzo et al., 2013). According to the literature,
the particles may be classified as active or inactive fillers in EFG
Even though for jams produced with 10% CLM incorporation depending on the effect of their incorporation to the systems. Active
the values of b* were statistically the same (p>0.05) at the 1st fillers may increase or decrease gels strength, whereas inactive
and 30th day of storage, these systems presented increases in fillers always decrease the force of the gels (Oliver et al., 2015).
L* and a*, and higher variations in Chroma and Hue angle,
Therefore, the results obtained in the present work indicates
in comparison to the jams incorporated with lower amounts of
that the CLM were active fillers in the jams, as they increased the
CLM. Besides, it is important to highlight the higher deviations
strength of the systems with 2% CLM, and did not change
associated to the values of Hue angle and Chroma of jams the strength of EFG with 1%, 4% and 10% CLM. Considering
produced with 10% CLM, especially at the first day of storage, pectin forms a network of fibrils in water, these results indicated
which may be considered an indicative that this concentration that the presence of 2% CLM was probably beneficial to the
of CLM was not feasible for the production of completely self-association of pectin chains into gel junctions (Basu et al., 2011).
homogeneous jams.
The comparison of the properties of the systems in different
It is also important to emphazise that the jams incorporated days of storage indicated the presence of CLM did not affect the
with CLM presented a much higher colorimetric stability than rheological stability of the jams, for all formulations, including
the control jam. Such fact is likely to be due to the antioxant the control, presented a good rheological stability until the 10th
characteristics of curcumin, which may have acted retarding the day of storage, followed by a decrease of G’ (also verified through
oxidative processes of the natural pigments present in the mango the decreases of K’ in Table 2) between days 10 and 20. Besides,
pulp. The colorimetric tests showed the jams had a more intense in the same period, the frequency dependence of G’ increased
and stable color, up to a concentration of 4% CLM. for all formulations, as verified through the values of n’ (Table 2).

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 Mango jams enriched with encapsulated curcumin

Figure 1. Results of frequency sweep tests of mango jams produced with: no incorporation of CLM (control) (A), 1% CLM (B), 2% CLM (C),
4% CLM (D) and 10% CLM (E), on different days of storage.

Viscosity curves (Figure 2A) of the jams showed similar The shear stress–shear rate relationship of the jams, shown
apparent viscosities, which decreased with increasing shear rate, in Figure 2B, indicated the control jam and the jams with 1%,
confirming the non-Newtonian behavior of the samples, also 2% and 4% CLM could be described by HB model, as the R2
verified and discussed by Basu & Shivhare (2013). These results values ranged between 0.986 and 0.999 (Table 2), which agrees
also revealed that the ageing of the samples did not affect their with the literature regarding the properties of jams. On the other
apparent viscosities up to the 20th day of storage. hand, although the results of frequency sweep tests for jams

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 Martins et al.

Figure 2. Viscosity curves (A) and flow curves (B) of mango jams incorporated with different amounts of curcumin-loaded lipid microparticles
in different days of storage.

Table 2. Parameters obtained by fitting the frequency sweep data of mango jams produced with different amounts of curcumin-loaded lipid
microparticles to Power Law model.
Formulation Storage (d) K’ n’ R2 K” n” R2
1 263.9aB ± 10.7 0.2330bA ± 0.0004 0.997 117.7aB ± 3.9 0.3010aA ± 0.0052 0.998
Control 10 270.2 ± 13.6
aB
0.2359 ± 0.0011
bA
0.997 121.5 ± 4.1
aB
0.3044 ± 0.0108
aA
0.997
20 175.9 ± 6.49
bB
0.2463 ± 0.0044
aA
0.986 118.2 ± 5.7
aB
0.2069 ± 0.1509
aA
0.999
1 251.6aB ± 7.35 0.2283bA ± 0.0025 0.997 111.0aB ± 1.6 0.2998aA ± 0.0071 0.998
1% CLM 10 242.0aB ± 11.7 0.2314bA ± 0.0016 0.996 108.1aBC ± 4.4 0.3042aA ± 0.0079 0.999
20 161.8 ± 10.9
bB
0.2504 ± 0.0105
aA
0.086 110.8 ± 4.5
aB
0.2931 ± 0.0053
a
0.999
1 433.5aA ± 34.9 0.2151bB ± 0.0087 0.998 176.8aA ± 15 0.2679aB ± 0.0048 0.996
2% CLM 10 417.9 ± 18.4
aA
0.2207 ± 0.0023
bB
0.998 171.6 ± 7.0
aA
0.2709 ± 0.0016
aB
0.996
20 254.6 ± 13.4
bA
0.2486 ± 0.0044
aA
0.993 162.5 ± 5.6
aA
0.2745 ± 0.0054
aA
0.999
1 253.2aB ± 11.8 0.2143bB ± 0.0023 0.994 108.9aB ± 4.5 0.2936aA ± 0.0057 0.995
4% CLM 10 252.6aB ± 15.6 0.2197bB ± 0.0023 0.995 108.7aBC ± 5.3 0.2991aA ± 0.0061 0.995
20 153.7 ± 11.0
bB
0.2372 ± 0.0053
aA
0.981 105.3 ± 5.9
aB
0.2925 ± 0.0073
aA
0.998
1 260.1aB ± 11.4 0.1863aC ± 0.0008 0.992 101.1aB ± 3.3 0.2764aB ± 0.0035 0.986
10% CLM 10 270.1 ± 15.6
aB
0.1902 ± 0.0050
aC
0.994 104.5 ± 3.9
aC
0.2774 ± 0.0061
aB
0.987
20 164.7 ± 17.0
bB
0.1991 ± 0.0073
aB
0.978 103.0 ± 8.0
aB
0.2741 ± 0.0117
aA
0.993
Averages of samples produced with different formulations, at the same day of storage, followed by the same capital letters in the same column do not differ at 5% significance by Tukey
test, and averages of samples produced with the same formulation, at different days of storage, followed by the same lowercase letters in the same column do not differ at 5% significance
by Tukey test.

with 10% CLM were reproducible, reliable flow curves were formulations tested. The comparison of the HB parameters in
not obtained for these samples, indicating their high instability. different days of storage indicated that all jams presented a high
Such instability was probably due to the excess of CLM, already stability along the 20 days of storage evaluated.
verified and discussed in the section dedicated to colorimetric The rheological tests indicated the CLM were active fillers
parameters. According to Javanmard & Endan (2010), it is in the jams, as they increased the strength of the systems with
hard to achieve stability in analyses of fruit jams containing 2% CLM and did not change this characteristic in 1% CLM and
non-uniform particles at very high or very low shear rates, as 4% CLM jams. The incorporation of 10% CLM seemed to be
the shear rates applied may cause breakdown in their structure. too much, as both colorimetric and rheologically the mango
jams were not highly stable.
As shown in Table 2, on the first day of storage, the jams with
2% CLM presented higher values of τ0 and k, even though τ0 was
not statistically different (p>0.05) from the other formulations. 3.4 Sensory evaluation
Besides, samples with 4% CLM presented lower values of k. Regarding sensory affective tests, the data in Table 3 showed
The values of n were statistically the same (p>0.05) for all the mango jams incorporated with CLM were well accepted by

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 Mango jams enriched with encapsulated curcumin

Table 3. Average grades assigned by panelists to the attributes of mango jams.

Odour Texture Color Taste Spreadability Global quality
Jam
Day 1 Day 30 Day 1 Day 30 Day 1 Day 30 Day 1 Day 30 Day 1 Day 30 Day 1 Day 30
Control 7.18 ± 1.5 Aa
7.15 ± 1.5 6.53 ± 1.7
Aa Aa
6.46 ± 1.8 Aa
7.57 ± 1.4Aa
7.45 ± 1.4Aa
7.34 ± 1.5
Aa
7.53 ± 1.4Aa
6.24 ± 1.8
Ba
5.88 ± 2.9Ba
7.09 ± 1.3 7.08 ± 1.42Aa
Aa

1%CLM 7.03 ± 1.6 Aa

7.12 ± 1.5Aa
6.96 ± 1.7ABa
6.80 ± 1.7
ABa
7.42 ± 1.5Aa
7.44 ± 1.3Aa
7.25 ± 1.6
Aa
7.50 ± 1.4Aa
7.13 ± 1.7
Aa
6.87 ± 1.7Aa
7.28 ± 1.3Aa 7.24 ± 1.24Aa
2%CLM 7.03 ± 1.5Aa 7.18 ± 1.6Aa 7.17 ± 1.6Aa 7.11 ± 1.5Aa 7.42 ± 1.5Aa 7.33 ± 1.5Aa 7.05 ± 1.8Aa 7.32 ± 1.6Aa 7.29 ± 1.8Aa 7.23 ± 1.7Aa 7.09 ± 1.5Aa 7.37 ± 1.36Aa
4%CLM 7.00 ± 1.5Aa 7.20 ± 1.4Aa 7.34 ± 1.4Aa 7.14 ± 1.5Aa 7.58 ± 1.4Aa 7.63 ± 1.3Aa 7.08 ± 1.7Aa 7.36 ± 1.6Aa 7.62 ± 1.5Aa 7.41 ± 1.5Aa 7.30 ± 1.4Aa 7.51 ± 1.18Aa
Average ± SD. Means with the same uppercase or lowercase letters are not significantly different within the column or same row, respectively (p>0.05) by Tukey’stest (N=120). (for the
same attribute).

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