Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

The influence of gum arabic, modified starches (EMCAP (R) and SNOW-FLAKE (R) [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed by spray drying and the stability of color and total carotenoids during particle storage were examined. Emulsions containing 20.5% (w/w) total solids were characterized by droplet size, droplet size distribution, and turbiscan stability index (TSI). Microparticles were evaluated with respect to physicochemical and morphology properties, and their carotenoids stability for 45 days at 25 and 35 degrees C. Small droplet size and TSI< 3% after 2 h of preparation for all emulsions were observed. Microparticles presented irregular surfaces with cavity formation and bimodal distribution with volume diameters ranging from 9.2 to 31.3 mu m. Powders had low values of a(w) and moisture, high solubility, and good encapsulation efficiency (> 90%). Color and carotenoids stability data showed the greatest protection was offered by SN as a wall material at 25 and 35 degrees C in relation to other wall materials and values found for free oleoresin. These results suggest the use of these microparticles as coloring agents in the foodstuff applications.