91A-5 |
Microencapsulation of aztec marigold Tagetes erecta carotenoids with arabic gum |
C. I. BERISTAIN, Instituto de Ciencias Basicas, Universidad Veracruzana, Av. Luis Castelazo S/N Co. Industrial-Animas, Apdo Postal 575, Xalapa, Veracruz, 91192, Mexico, I. Ocejo, and E. J. Vernon-Carter, Ingenieria Quimica, Universidad Autonoma Metropolitana-Ixtapalapa, Av. Michoacan y la Purisima S/N Ixtapalapa, Mexico D.F., 09340, Mexico. Carotenoids have been used as food colors for centuries.They have antioxidant activity and by their antioxidant effect can show benefits in deseases such as cancer and strokes. Spray drying of carotenoids with functional encapsulants such as gum arabic to form free-flowing powders reduce costs and enhanced stability by forming microcapsules from oxidative deterioration. The objetive of this study was to evaluate the degree of protection of aztec marigold carotenoids with gum arabic. Gum arabic solutions of 20% (w/w)were prepared.Aztec marigold oleoresin was added to a proportion of 5% (w/w) with respect to gum solids.Emulsions were spray dried in a laboratory scale equipment using an inlet temperature of 175ºC and oulet air temperature of 110ºC. Encapsulation capacity of arabic gum was found to be 95% of the starting carotenoids.Moisture content of the powders was 3.5%.After one month of storage at 35ºC and water activities of 0.318, 0.516 and 0.743, the degradation kinetics of encapsulated carotenoids initially followed a first order kinetic period followed by a second but much slower first order period. The highest retention (80%) was obtain at water activity of 0.743.The gum arabic provided a very good retention and extended shelf life of carotenoids.
Session 91A, Food Chemistry: Enzymes, vitamins and plant pigments
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