Microencapsulation of annatto and stability evaluation´s
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/18179 |
Resumo: | Microencapsulation is a process based on confining the active species (colorant) inside a microscopic capsule, which can confer it protection against labile factors such as light, heat and oxidation. Such technique has been used in the flavoring industry and has a great potential for solving problems related to the use of natural colorants. Thus, this work aimed to apply the microencapsulation technique on natural colorants to enhance their stability and increase their use as food ingredients. The process of encapsulating by spray drying was employed. The colorant chosen was bixin, which is a liposoluble fraction of the pigment urucum (Bixa orellana, L) and the encapsulating agents were maltodextrin, gum arabic and b-cyclodextrin. From these agents, various formulations were obtained by using each agent separately or mixed, followed by stability tests for the micro encapsulated products and for norbixinate (urucum hydrosoluble fraction), used as a control to evaluate the light factor. The microencapsulated products were found to be more stable than the pigment without microencapsulation. Among them, those composed by formulations of gum arabic and maltodextrin mixtures led, in general, to the best performances. The b-cyclodextrin agent was found to be a rather efficient encapsulating agent. Despite its high cost, it is a viable option to increase the stability of natural pigments. |
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Microencapsulation of annatto and stability evaluation´sMicroencapsulación de pigmento de urúcum natural y evaluación de su estabilidadMicroencapsulação de pigmento natural de urucum e avaliação de sua estabilidadeEncapsulating agents BixinColorimetryFood dyesMicrocapsules.Agentes encapsulantesBixinaColorimetríaTintes alimentariosMicrocápsulas.Agentes encapsulantesBixinaColorimetriaCorantes alimentíciosMicrocápsulas.Microencapsulation is a process based on confining the active species (colorant) inside a microscopic capsule, which can confer it protection against labile factors such as light, heat and oxidation. Such technique has been used in the flavoring industry and has a great potential for solving problems related to the use of natural colorants. Thus, this work aimed to apply the microencapsulation technique on natural colorants to enhance their stability and increase their use as food ingredients. The process of encapsulating by spray drying was employed. The colorant chosen was bixin, which is a liposoluble fraction of the pigment urucum (Bixa orellana, L) and the encapsulating agents were maltodextrin, gum arabic and b-cyclodextrin. From these agents, various formulations were obtained by using each agent separately or mixed, followed by stability tests for the micro encapsulated products and for norbixinate (urucum hydrosoluble fraction), used as a control to evaluate the light factor. The microencapsulated products were found to be more stable than the pigment without microencapsulation. Among them, those composed by formulations of gum arabic and maltodextrin mixtures led, in general, to the best performances. The b-cyclodextrin agent was found to be a rather efficient encapsulating agent. Despite its high cost, it is a viable option to increase the stability of natural pigments.La microencapsulación es un proceso basado en el confinamiento de especies activas dentro de una cápsula microscópica, que puede brindar protección contra factores lábiles, esta técnica ha sido utilizada en la industria aromatizante y tiene un gran potencial para resolver dificultades relacionadas con el uso de colorantes naturales. El presente trabajo se realizó con el objetivo de aplicar la técnica de microencapsulación en tintes naturales para incrementar su estabilidad y mejorar su uso como ingrediente alimentario. Se utilizó el proceso de encapsulación de "secado por pulverización". El tinte elegido fue bixina, una fracción liposoluble del pigmento de achiote (Bixa orellana, L), y los agentes encapsulantes fueron maltodextrina, goma de acacia y beta-ciclodextrina. De estos tres agentes encapsulantes, se obtuvieron varias formulaciones, usando cada agente por separado o en mezcla. Luego, se realizaron pruebas de estabilidad para los productos microencapsulados y para el norbixinato utilizado como control para evaluar el efecto de la luz. Los productos microencapsulados fueron más estables que los pigmentos sin microencapsulación y, entre estos, los compuestos por una mezcla de acacia y maltodextrina tuvieron, en general, los mejores rendimientos. La beta-ciclodextrina, a su vez, demostró ser un agente encapsulante muy eficaz y, a pesar de su alto costo, aparece como una opción viable para aumentar la estabilidad de los pigmentos naturales.A microencapsulação é um processo que tem como base o confinamento da espécie ativa dentro de uma cápsula microscópica, que lhe pode conferir proteção contra fatores lábeis. Tal técnica vem sendo utilizada na indústria de flavorizantes e apresenta grande potencial na solução de dificuldades relativas ao uso de corantes naturais. O presente trabalho foi realizado visando aplicar a técnica de microencapsulação em corantes naturais para o aumento de sua estabilidade e para a melhoria na sua utilização como ingrediente alimentício. Empregou-se o processo de encapsulação por “spray drying”. O corante escolhido foi a bixina, que é a fração lipossolúvel do pigmento do urucum (Bixa orellana, L), e os agentes encapsulantes foram maltodextrina, goma-arábica e beta-ciclodextrina. A partir destes três agentes encapsulantes obtiveram-se várias formulações, usando cada agente separadamente ou misturados. Em seguida, foram feitos testes de estabilidade para os produtos microencapsulados e para o norbixinato usado como testemunha para avaliação do efeito da luz. Os produtos microencapsulados mostraram-se mais estáveis que o pigmento sem microencapsulação e, entre estes, aqueles compostos por formulações de misturas de goma-arábica e maltodextrina tiveram de forma geral, os melhores desempenhos. A beta-ciclodextrina, por sua vez, mostrou ser um agente encapsulante bastante eficiente, e, apesar do alto custo, aparece como uma opção viável no que diz respeito ao aumento da estabilidade de pigmentos naturais.Research, Society and Development2021-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1817910.33448/rsd-v10i9.18179Research, Society and Development; Vol. 10 No. 9; e51910918179Research, Society and Development; Vol. 10 Núm. 9; e51910918179Research, Society and Development; v. 10 n. 9; e519109181792525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18179/16430Copyright (c) 2021 Patrícia Beltrão Lessa Constant; Andréa Gomes da Silva; Ângela da Silva Borges; Filipe Oliveira Melo; Flávia Escapini Fanchiotti; Flávia Luiza Araújo Tavares da Silva ; Paulo César Stringhetahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessConstant, Patrícia Beltrão LessaSilva, Andréa Gomes da Borges, Ângela da SilvaMelo, Filipe OliveiraFanchiotti, Flávia Escapini Silva , Flávia Luiza Araújo Tavares daStringheta, Paulo César2021-09-12T14:28:06Zoai:ojs.pkp.sfu.ca:article/18179Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:21.830843Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Microencapsulation of annatto and stability evaluation´s Microencapsulación de pigmento de urúcum natural y evaluación de su estabilidad Microencapsulação de pigmento natural de urucum e avaliação de sua estabilidade |
| title |
Microencapsulation of annatto and stability evaluation´s |
| spellingShingle |
Microencapsulation of annatto and stability evaluation´s Constant, Patrícia Beltrão Lessa Encapsulating agents Bixin Colorimetry Food dyes Microcapsules. Agentes encapsulantes Bixina Colorimetría Tintes alimentarios Microcápsulas. Agentes encapsulantes Bixina Colorimetria Corantes alimentícios Microcápsulas. |
| title_short |
Microencapsulation of annatto and stability evaluation´s |
| title_full |
Microencapsulation of annatto and stability evaluation´s |
| title_fullStr |
Microencapsulation of annatto and stability evaluation´s |
| title_full_unstemmed |
Microencapsulation of annatto and stability evaluation´s |
| title_sort |
Microencapsulation of annatto and stability evaluation´s |
| author |
Constant, Patrícia Beltrão Lessa |
| author_facet |
Constant, Patrícia Beltrão Lessa Silva, Andréa Gomes da Borges, Ângela da Silva Melo, Filipe Oliveira Fanchiotti, Flávia Escapini Silva , Flávia Luiza Araújo Tavares da Stringheta, Paulo César |
| author_role |
author |
| author2 |
Silva, Andréa Gomes da Borges, Ângela da Silva Melo, Filipe Oliveira Fanchiotti, Flávia Escapini Silva , Flávia Luiza Araújo Tavares da Stringheta, Paulo César |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Constant, Patrícia Beltrão Lessa Silva, Andréa Gomes da Borges, Ângela da Silva Melo, Filipe Oliveira Fanchiotti, Flávia Escapini Silva , Flávia Luiza Araújo Tavares da Stringheta, Paulo César |
| dc.subject.por.fl_str_mv |
Encapsulating agents Bixin Colorimetry Food dyes Microcapsules. Agentes encapsulantes Bixina Colorimetría Tintes alimentarios Microcápsulas. Agentes encapsulantes Bixina Colorimetria Corantes alimentícios Microcápsulas. |
| topic |
Encapsulating agents Bixin Colorimetry Food dyes Microcapsules. Agentes encapsulantes Bixina Colorimetría Tintes alimentarios Microcápsulas. Agentes encapsulantes Bixina Colorimetria Corantes alimentícios Microcápsulas. |
| description |
Microencapsulation is a process based on confining the active species (colorant) inside a microscopic capsule, which can confer it protection against labile factors such as light, heat and oxidation. Such technique has been used in the flavoring industry and has a great potential for solving problems related to the use of natural colorants. Thus, this work aimed to apply the microencapsulation technique on natural colorants to enhance their stability and increase their use as food ingredients. The process of encapsulating by spray drying was employed. The colorant chosen was bixin, which is a liposoluble fraction of the pigment urucum (Bixa orellana, L) and the encapsulating agents were maltodextrin, gum arabic and b-cyclodextrin. From these agents, various formulations were obtained by using each agent separately or mixed, followed by stability tests for the micro encapsulated products and for norbixinate (urucum hydrosoluble fraction), used as a control to evaluate the light factor. The microencapsulated products were found to be more stable than the pigment without microencapsulation. Among them, those composed by formulations of gum arabic and maltodextrin mixtures led, in general, to the best performances. The b-cyclodextrin agent was found to be a rather efficient encapsulating agent. Despite its high cost, it is a viable option to increase the stability of natural pigments. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-08-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/18179 10.33448/rsd-v10i9.18179 |
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https://rsdjournal.org/index.php/rsd/article/view/18179 |
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10.33448/rsd-v10i9.18179 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18179/16430 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 9; e51910918179 Research, Society and Development; Vol. 10 Núm. 9; e51910918179 Research, Society and Development; v. 10 n. 9; e51910918179 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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