Co-crystallization of paprika oleoresin and storage stability study

Abstract

Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.Practical Applications: Co-crystallization process was used to encapsulate paprika oleoresin in sucrose matrix having natural color as the main technological feature of the product and developing an ingredient with good properties for application in sugar products. This approach created an ingredient with a hydrophobic compound incorporated in a hydrophilic matrix. Ot is an alternative process to handle and entrap a range of ingredients, aiming to improve the stability of the encapsulated material. β-carotene had good storage stability and degradation kinetics provided information to determine best storage conditions.

Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

“…Deladino et al (2007) analysed co-crystallized systems with yerba mate extract and different salts and obtained bulk density values between 0.65 and 0.72 g/cm 3 , similar to CP40 bulk density value. Federzoni et al (2019) also found a similar result (0.789 g/cm 3 ) for paprika oleoresin co-crystallized powders.…”

“…In addition, propolis itself could contribute to microbiological safety of the powder due to its antimicrobial (Fangio et al, 2019;Kalogeropoulos et al, 2009) and antifungal (Agüero et al, 2014) properties. Other authors (Federzoni et al, 2019;Nik et al, 2019;Sarabandi et al, 2018) reported similar values of water amounts in co-crystallized products.…”

“…López-Córdoba et al (2014) and Sarabandi et al (2018) reported values of entrapment yield of 84% and 85% of total phenolic content, respectively. Federzoni et al (2019) found a higher value of retention (95%) of βcarotene from paprika oleoresin in the agglomerated matrix. The slight decrease in the polyphenol and flavonoid content could be due to degradation, or even destruction, of these antioxidant compounds by heating during the co-crystallization process.…”

“…Several researches were carried out in our laboratory to encapsulate bioactive compounds within the crystalline structure of sucrose for their protection: calcium lactate, magnesium sulfate and yerba mate extracts (Deladino, Anbinder, Navarro & Martino, 2007;López-Córdoba, Deladino, Agudelo-Mesa, & Martino, 2014, López-Córdoba et al, 2015, zinc sulfate (López-Córdoba, Gallo, Bucalá, Martino, & Navarro, 2016) and J o u r n a l P r e -p r o o f 5 glucose (López-Córdoba & Navarro, 2018). Other authors also applied cocrystallization to encapsulate cardamom oleoresin (Sardar & Singhal, 2013), marjoram extract (Sarabandi, Mahoonak, & Akbari, 2018), paprika oleoresin (Federzoni, Alvim, Fadini, Silva, & Queiroz, 2019), Securigera securidaca (L.) seed extract (Nik, Vazifedoost, Didar, & Hajirostamloo, 2019), Basella rubra extract (Karangutkar & Ananthanarayan, 2020). The present work involves finding the optimal formulations that maximize the load of propolis in the sucrose matrix, without losing its antioxidant properties during processing or storage.…”

Co‐crystallized honey with sucrose: Evaluation of process and product characterization

“…Several co‐crystallization processes have been reported in the literature. Studies have been carried out on the encapsulation of fruit juice (Andrade Pizarro, Blanquicett Gónzalez, & Rangel terraza, R., 2017; Astolfi‐Filho et al., 2005), essential oils and plant extracts (Beristain, Vazquez, Garcia, & &Vermnon‐Carter, E.J., 1996), yerba mate (Ilex paraguariensis) and mineral salts (Lorena, Anbinder, Navarro, & Martino, 2007), zinc sulfate (Lopez‐Cordoba et al, 2016) and co‐crystallization of cardamomand paprika oleoresin (Federzoni, Alvim, Fadini, Silva, & Queiroz, 2019; Sardar & Singhal, 2013), all using sucrose as a crystallization agent.…”