Funcionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatina

Abstract

Resumo -O objetivo deste trabalho foi avaliar a funcionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatina, incorporada nos sistemas-modelo bolo e gel de gelatina. Avaliou-se a cor por meio de medida instrumental e aceitação sensorial por atributos de aparência e aceitação global. O pigmento encapsulado solubilizou-se, tingiu e se distribuiu uniformemente nos bolos, os quais apresentaram boa aceitação global. Nos géis, a goma apresentou desempenho superior ao amido/gelatina quanto à aparência, porém, todos os tratamentos obtiveram baixa aceitação global. A presença da oleoresina microencapsulada não interferiu negativamente no sabor, aroma ou textura dos sistemas analisados.Termos para indexação: encapsulação, especiaria, atomização, teste de aceitação. Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatinAbstract -The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.

Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials

“…To prepare each sample of cake, 0.31 g of encapsulated carotene/250 g of cake batter was used before baking (Santos et al . ; Rocha et al . ).…”

Microencapsulation of capsanthin by soybean protein isolate‐chitosan coacervation and microcapsule stability evaluation

“…In addition to the supplementation of antioxidants, microencapsulation is also recognized as a promising way of stabilizing natural colorants . Spray‐draying is the most widely used microencapsulation technology in the food industry and has been reported to effectively protect paprika oleoresin from oxidation . Furthermore, Santos et al evaluated the functionalities of microencapsulated paprika oleoresin in Arabic gum and rice starch/gelatin incorporated into cake and gelatin gel.…”

“…Furthermore, Santos et al evaluated the functionalities of microencapsulated paprika oleoresin in Arabic gum and rice starch/gelatin incorporated into cake and gelatin gel. It was found that the encapsulated pigment successfully dyed the cakes without negative effect on taste, flavor or texture of analyzed systems, but reduced the global sensory acceptance of gelatin gel . To overcome the adverse effects of high temperature used in spray‐drying, Zilberboim et al .…”

Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review

“…Paprika oleoresins are used in the food industry. The properties of encapsulated paprika oleoresin in rice starch/gelatin and Arabic gum were evaluated by Santos et al in food applications, with a satisfying effect without affecting its texture, taste or flavor [48].…”