Curcuma longa is a rhizome used for the extraction of curcumin, a yellow colorant that only represents 3 wt% of the dried rhizome. To increase the possibility of using the entire rhizome as a food colorant, in the present investigation, the effect of ultra-fine friction grinding (supermasscolloider) to obtain turmeric suspensions was evaluated. To achieve this goal, two distances between the grinding stones or Gap were evaluated (G of -1 and -1.5), and the obtained suspensions were characterized by infrared spectroscopy and through the determination of curcumin content, color, particle size, sedimentation index, serum cloudiness, and microstructure. The results establish that a lower G contributes to an increase in the release of curcumin in the suspension up to 21%, which is related to a greater tendency for yellow coloration, observed in the increase of the * b coordinate of color (from 61.588 to 66.497). Additionally, it was found that a lower G generates smaller particle sizes, which is related to a lower turbidity. PRACTICAL APPLICATION: This research shows that ultra-fine friction grinding (UFFG) has great potential for the development of turmeric suspensions. The results have applications in the food industry sector, because UFFG could be used to produce different types of vegetable suspensions.

中文翻译：

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超细摩擦研磨对姜黄（Curcuma longa L.）悬浮液理化性质的影响

Curcuma longa 是一种用于提取姜黄素的根茎，姜黄素是一种黄色着色剂，仅占干燥根茎的 3 wt%。为了增加使用整个根茎作为食用色素的可能性，在本研究中，评估了超细摩擦研磨（supermasscolloider）获得姜黄悬浮液的效果。为了实现这一目标，对磨石或间隙之间的两个距离（G 分别为 -1 和 -1.5）进行了评估，并通过红外光谱和姜黄素含量、颜色、粒径、沉降指数的测定，对获得的悬浮液进行了表征，血清混浊和微观结构。结果表明，较低的 G 有助于将悬浮液中姜黄素的释放增加至 21%，这与更大的黄色倾向有关，观察到颜色的 * b 坐标增加（从 61.588 到 66.497）。此外，发现较低的 G 产生较小的粒径，这与较低的浊度有关。实际应用：这项研究表明，超细摩擦研磨 (UFFG) 具有开发姜黄悬浮液的巨大潜力。结果可用于食品工业领域，因为 UFFG 可用于生产不同类型的蔬菜悬浮液。