91A-7 |
Carotenoids and color changes of aztec marigold oleoresin encapsulated with whey protein |
A. VÁZQUEZ, X. De Jesus, and C. I. Beristain. Instituto de Ciencias Básicas, Universidad Veracruzana, Apdo. Postal 575, Xalapa, Veracruz, 91000, Mexico Aztec marigold is harvested in several states of Mexico. The demand of natural colors has increased due to reported health benefits. The main pigment in aztec marigold is lutein that imparts colors in the range red to yellow. In practice, it is very important to take into account the carotenoid instability and the stablishment of processing conditions must consider this aspect. The objectives of this work were to study the performance of whey protein in the encapsulation of aztec marigold carotenoids and evaluate the kinetic of carotenoid dehydration and color changes during storage. Emulsions were prepared from aztec marigold oleoresin and spray dried in a laboratory scale equipment, inlet air at 170±5°C and outlet air at 110±5°C. Color change of microcapsules was measured with a tristimulus colorimeter. Lutein content was evaluated by HPLC. The encapsulation efficiency was 85%. Color differences were seen between storage temperatures at 25 and 45°C. CIE "b" values increased and "a" decreased with time after one month of storage. Lutein retention was 70 and 40% at 25 and 45°C, respectively. Lutein changes showed high correlation coefficients (>0.9) with "a" and "b" values. Whey offered a very good retention, and would be advisable for wall material to encapsulate carotenoids.
Session 91A, Food Chemistry: Enzymes, vitamins and plant pigments
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