Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

被引：66
|
作者：
de Oliveira Cavalcanti Medeiros, Anny Karoliny [1 ]
Gomes, Camila de Carvalho [2 ]
Querino de Araujo Amaral, Mary Louize [3 ]
Gurgel de Medeiros, Luciana Daniela [3 ]
Medeiros, Isaiane [1 ]
Porto, Dayanne Lopes [4 ]
Soares Aragao, Cicero Flavio [4 ]
Lima Maciel, Bruna Leal [1 ,5 ]
de Araujo Morais, Ana Heloneida [1 ,2 ,5 ]
Passos, Thais Souza [5 ]
机构：
[1] Univ Fed Rio Grande do Norte, Ctr Hlth Sci, Nutr Postgrad Program, BR-59078970 Natal, RN, Brazil
[2] Univ Fed Rio Grande do Norte, Biosci Ctr, Biochem Postgrad Program, BR-59078970 Natal, RN, Brazil
[3] Univ Fed Rio Grande do Norte, Ctr Hlth Sci, Nutr Course, BR-59078970 Natal, RN, Brazil
[4] Univ Fed Rio Grande do Norte, Ctr Hlth Sci, Dept Pharm, BR-59078970 Natal, RN, Brazil
[5] Univ Fed Rio Grande do Norte, Ctr Hlth Sci, Dept Nutr, BR-59078970 Natal, RN, Brazil
来源：
FOOD CHEMISTRY | 2019年 / 270卷
关键词：
Natural dye; Whey proteins; Porcine gelatin; Nanoparticles; Colorimetry; BETA-CAROTENE; ENCAPSULATION; NANODISPERSIONS; GELATIN; MICROENCAPSULATION; NANOEMULSIONS; DESIRES; SYSTEM; FRUITS; FILMS;
D O I：
10.1016/j.foodchem.2018.07.099
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm-161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg. mL(-1)] compared to the crude extract [0.026 (0.003) mg. mL(-1)]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
引用
收藏
页码：562 / 572
页数：11
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