β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion

• Autor(a) principal: Carvalho, Amarilis Santos
• Data de Publicação: 2018
• Outros Autores: Rezende, Stephany, Caleja, Cristina, Pereira, Eliana, Barros, Lillian, Fernandes, Isabel P., Manrique, Yaidelin A., Gonçalves, Odinei Hess, Ferreira, Isabel C.F.R., Barreiro, M.F.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/24248
• topic: Food applications; Hot melt dispersions; Natural colourants; Solid lipid particles; Stabilisation

In this work, β-carotene was selected to develop a novel study, namely a food colorant system based on beeswax solid lipid particles obtained by hot melt dispersion. The obtained microparticles were characterized by optical microscopy, scanning electron microscopy, particle size analysis and Fourier Transform Infrared spectroscopy. It was observed that the obtained size can be modulated by using different amounts of emulsifier, as well as the dispersing capability. In a final stage, the obtained particles were tested concerning their colorant power by selecting a food matrix widely appreciated and consumed (mayonnaise). Moreover, the formulation providing the best hue and dispersibility (formulation containing 3% of Tween 80, and β-carotene at 5 mg/25 g of commercial mayonnaise) was analysed along a storage period of 15 days concerning colour, nutritional value and chemical composition. The results pointed out for colour stability and nutritional value maintenance, after 15 days under storage at 6 °C.