Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

Detalhes bibliográficos
Autor(a) principal: NOGUEIRA,Michelle Barboza
Data de Publicação: 2017
Outros Autores: PRESTES,Caroline Furtado, BURKERT,Janaina Fernandes de Medeiros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001
Resumo: Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic event – typical of the free extract after encapsulation – did not occur.
id SBCTA-1_9698d3aeb106badc3c6ceb909b2a4663
oai_identifier_str oai:scielo:S0101-20612017000700001
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agentpigmentsmicrobial culturesmicrocapsulesAbstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic event – typical of the free extract after encapsulation – did not occur.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001Food Science and Technology v.37 n.spe 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.05417info:eu-repo/semantics/openAccessNOGUEIRA,Michelle BarbozaPRESTES,Caroline FurtadoBURKERT,Janaina Fernandes de Medeiroseng2018-02-01T00:00:00Zoai:scielo:S0101-20612017000700001Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-02-01T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
title Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
spellingShingle Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
NOGUEIRA,Michelle Barboza
pigments
microbial cultures
microcapsules
title_short Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
title_full Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
title_fullStr Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
title_full_unstemmed Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
title_sort Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
author NOGUEIRA,Michelle Barboza
author_facet NOGUEIRA,Michelle Barboza
PRESTES,Caroline Furtado
BURKERT,Janaina Fernandes de Medeiros
author_role author
author2 PRESTES,Caroline Furtado
BURKERT,Janaina Fernandes de Medeiros
author2_role author
author
dc.contributor.author.fl_str_mv NOGUEIRA,Michelle Barboza
PRESTES,Caroline Furtado
BURKERT,Janaina Fernandes de Medeiros
dc.subject.por.fl_str_mv pigments
microbial cultures
microcapsules
topic pigments
microbial cultures
microcapsules
description Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic event – typical of the free extract after encapsulation – did not occur.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.05417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.spe 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126321618583552

Registros relacionados