Alpha- and beta-carotene stability during storage of microspheres obtained from spray-dried microencapsulation technology

• Autorzy: Przybysz M.A. , Szterk A. , Symoniuk E. , Gaszczyk M. , Dluzewska E.
• Języki publikacji: EN

Abstrakty

EN

This study was aimed at comparing the stability of carotenes (α- and β-carotene) in oil solutions with their stability when spray-dried encapsulation is applied. The carotenes were isolated from carrot. A storage test was subsequently performed. The stability of carotenes in oil solutions was determined with the HPLC method. The color of the samples was also analyzed. The oil solutions of carotenes were microencapsulated with the spray-drying method. A mixture of gum Arabic and maltodextrin was used as a matrix. Degradation of carotenes during storage of the oil solutions followed first-order kinetics. The energies of activation were 58.7 and 33.6 kJ/mol for α- and β-carotene, respectively. Among the studied factors (time, daylight, temperature), it was the time and the temperature that infl uenced carotenes degradation the most. Spray-drying encapsulation caused a signifi cant decrease in the content of carotenes. However, retention of pigments stored in microspheres was longer than retention of pigments stored as oil solutions.

Słowa kluczowe

EN

carotene; alpha-carotene; beta-carotene; stability; storage; microsphere; microencapsulation; colour parameter

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.45-55,fig.,ref.

Twórcy

autor

Przybysz M.A.

• Division of Fats and Oils and Concentrates Technology, Department of Food Sciences, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02–787 Warsaw, Poland

autor

Szterk A.

• Division of Food Analysis, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, Warsaw, Poland

autor

Symoniuk E.

• Division of Fats and Oils and Concentrates Technology, Department of Food Sciences, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02–787 Warsaw, Poland

autor

Gaszczyk M.

• Division of Fats and Oils and Concentrates Technology, Department of Food Sciences, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02–787 Warsaw, Poland

autor

Dluzewska E.

• Division of Fats and Oils and Concentrates Technology, Department of Food Sciences, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02–787 Warsaw, Poland

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Identyfikatory

DOI

10.1515/pjfns-2017-0006