Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein

Detalhes bibliográficos
Autor(a) principal: Pérez-Monterroza, Ezequiel José [UNESP]
Data de Publicação: 2018
Outros Autores: Chaux-Gutiérrez, Ana María [UNESP], Franco, Célia Maria Landi [UNESP], Nicoletti, Vânia Regina [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s11483-018-9540-9
http://hdl.handle.net/11449/176506
Resumo: Microencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. Bixin powders were characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD), FT-IR spectrometry, color parameters, encapsulation efficiency, bixin release profile. In addition, the effect of whey protein (WP) on the microencapsulation process was investigated. The results obtained from DSC, X-ray diffraction and FT-IR spectrometry indicated that only in the samples prepared at 90 °C (B0WP90°C, B10WP90°C, and B20WP90°C) there was formation of crystalline structures, with melting temperatures at 117.2°, 105° and 104 °C, respectively. The possible interactions between bixin, WP and amylose starch are also discussed.
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spelling Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey ProteinAnnattoMelting enthalpyMicroencapsulationRelease characteristicsMicroencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. Bixin powders were characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD), FT-IR spectrometry, color parameters, encapsulation efficiency, bixin release profile. In addition, the effect of whey protein (WP) on the microencapsulation process was investigated. The results obtained from DSC, X-ray diffraction and FT-IR spectrometry indicated that only in the samples prepared at 90 °C (B0WP90°C, B10WP90°C, and B20WP90°C) there was formation of crystalline structures, with melting temperatures at 117.2°, 105° and 104 °C, respectively. The possible interactions between bixin, WP and amylose starch are also discussed.Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Rua Cristovão Colombo 2265Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Rua Cristovão Colombo 2265Universidade Estadual Paulista (Unesp)Pérez-Monterroza, Ezequiel José [UNESP]Chaux-Gutiérrez, Ana María [UNESP]Franco, Célia Maria Landi [UNESP]Nicoletti, Vânia Regina [UNESP]2018-12-11T17:21:03Z2018-12-11T17:21:03Z2018-06-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1-10application/pdfhttp://dx.doi.org/10.1007/s11483-018-9540-9Food Biophysics, p. 1-10.1557-18661557-1858http://hdl.handle.net/11449/17650610.1007/s11483-018-9540-92-s2.0-850491065112-s2.0-85049106511.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Biophysics0,7400,740info:eu-repo/semantics/openAccess2023-10-12T06:10:57Zoai:repositorio.unesp.br:11449/176506Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:43:46.094040Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
title Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
spellingShingle Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
Pérez-Monterroza, Ezequiel José [UNESP]
Annatto
Melting enthalpy
Microencapsulation
Release characteristics
title_short Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
title_full Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
title_fullStr Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
title_full_unstemmed Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
title_sort Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
author Pérez-Monterroza, Ezequiel José [UNESP]
author_facet Pérez-Monterroza, Ezequiel José [UNESP]
Chaux-Gutiérrez, Ana María [UNESP]
Franco, Célia Maria Landi [UNESP]
Nicoletti, Vânia Regina [UNESP]
author_role author
author2 Chaux-Gutiérrez, Ana María [UNESP]
Franco, Célia Maria Landi [UNESP]
Nicoletti, Vânia Regina [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Pérez-Monterroza, Ezequiel José [UNESP]
Chaux-Gutiérrez, Ana María [UNESP]
Franco, Célia Maria Landi [UNESP]
Nicoletti, Vânia Regina [UNESP]
dc.subject.por.fl_str_mv Annatto
Melting enthalpy
Microencapsulation
Release characteristics
topic Annatto
Melting enthalpy
Microencapsulation
Release characteristics
description Microencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. Bixin powders were characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD), FT-IR spectrometry, color parameters, encapsulation efficiency, bixin release profile. In addition, the effect of whey protein (WP) on the microencapsulation process was investigated. The results obtained from DSC, X-ray diffraction and FT-IR spectrometry indicated that only in the samples prepared at 90 °C (B0WP90°C, B10WP90°C, and B20WP90°C) there was formation of crystalline structures, with melting temperatures at 117.2°, 105° and 104 °C, respectively. The possible interactions between bixin, WP and amylose starch are also discussed.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-11T17:21:03Z
2018-12-11T17:21:03Z
2018-06-26
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s11483-018-9540-9
Food Biophysics, p. 1-10.
1557-1866
1557-1858
http://hdl.handle.net/11449/176506
10.1007/s11483-018-9540-9
2-s2.0-85049106511
2-s2.0-85049106511.pdf
url http://dx.doi.org/10.1007/s11483-018-9540-9
http://hdl.handle.net/11449/176506
identifier_str_mv Food Biophysics, p. 1-10.
1557-1866
1557-1858
10.1007/s11483-018-9540-9
2-s2.0-85049106511
2-s2.0-85049106511.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Biophysics
0,740
0,740
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1-10
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128409247678464

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