Encapsulation of carotenoids produced by Sporidiobolus salmonicolor by freeze-drying technique: evaluation of physicochemical properties, stability during storage, and application potential in food

The study aimed to encapsulate carotenogenic extracts from Sporidiobolus salmonicolor yeast through freeze-drying and evaluate the stability during the storage and their potential application and in dairy product. An experimental design methodology was employed to assess the matrix effects of gum Arabic (GA) and maltodextrin (MD) composition on carotenoid encapsulation efficiency. The microparticles were characterized for yield, encapsulation efficiency, water activity, moisture, color parameters, and their application in natural yogurt. The extract carotenoid showed 5014.12 mu g/L of total carotenoids, without toxicity and with antioxidant activity of 1.44 mM trolox/g. The maximum carotenoid encapsulation efficiency was 90%, achieved with MD and GA proportions of 5 and 30 g/L, respectively. Storage stability tests for the microcapsules revealed initial values of 0.097 for water activity and 1.05% for moisture. Thermogravimetric analysis demonstrated encapsulation efficiency, with carotenoids undergoing degradation at 408 degrees C. Storage in an amber bottle preserved 84% of the encapsulated material for 110 days. Applying concentrations of 0.5% and 1.0% of encapsulated carotenoids in natural yogurt maintained the product's color (Chroma C*) for 22 days when stored at 4 degrees C.