Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules

被引：200

作者：

Rocha, Glaucia Aguiar ^{[1
]}

Favaro-Trindade, Carmen Silvia ^{[2
]}

Ferreira Grosso, Carlos Raimundo ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, BR-13083862 Campinas, SP, Brazil

[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, BR-13535900 Pirassununga, SP, Brazil

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2012年 / 90卷 / C1期

关键词：

Atomization; Modified starch; Morphology; Encapsulation; Cake; ENCAPSULATION; TOMATO; DESIGN;

D O I：

10.1016/j.fbp.2011.01.001

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Microencapsulation can be an alternative to minimize lycopene instability. Thus, the aim of this study was to microencapsulate lycopene by spray drying, using a modified starch (Capsul (R)) as an encapsulating agent, and to assess the functionality of the capsules applying them in cake. The quantity of lycopene was varied at 5, 10 and 15% in a solution containing 30% of solids in order to obtain the microcapsules. These microcapsules were evaluated as to encapsulation efficiency and morphology and then submitted to a stability test and applied in cakes. Encapsulation efficiency values varied between 21 and 29%. The microcapsules had a rounded outer surface with the formation of concavities and they varied in size. The stability test revealed that microencapsulation offered greater protection to lycopene compared to its free form and it was observed that the microcapsules were able to release pigment and color the studied food system in a homogenous manner. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：37 / 42

页数：6

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