Nanoencapsulation of Red Bell Pepper Carotenoids: Comparison of Encapsulating Agents in an Emulsion Based System

Petito, Nicolly de Lima; Devens, Julia Marim; Falcão, Deborah Quintanilha; Dantas, Fábio Moyses Lins; Passos, Thaís Souza; Araújo, Kátia Gomes de Lima

doi:10.3390/colorants1020009

Cited by 10 publications

(10 citation statements)

References 57 publications

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“…In this study, an encapsulation efficiency of 68.17 ± 1.68% was achieved, a value around 20% higher than those obtained by Petito et al for wall materials like calcium caseinate (54.0 ± 2.0%), whey protein isolate (57.6 ± 1.6%), and whey protein concentrate (56.6 ± 5.0%). 21 However, when it comes to gelatin, they found an encapsulation efficiency of 64.0 ± 2.3%, which is closer to what was reported in this study compared to that achieved with other wall materials.…”

Section: Mae Of Carotenoids Tablesupporting

confidence: 87%

“…The extract obtained under optimal conditions was used for encapsulation following the methodology of Petito et al with some modifications . A total of 0.1 g of extract were diluted in 0.9 g of soybean oil to produce a carotenoid-enriched oil.…”

Section: Methodsmentioning

confidence: 99%

“…34 This is contrasted with the fact that gelatin increases its size when they are dissolved in an aqueous medium. 21 Figure 2a shows the particle size distribution of the emulsion. A rather heterogeneous particle size distribution was obtained, and as shown in Table 4, the mean particle size value (Dv50) was 1.249 ± 0.210 μm for the emulsion, while the value of D [4,3] was 10.358 ± 0.518 μm.…”

Section: Mae Of Carotenoids Tablementioning

confidence: 99%

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Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

Rojas-Orduña,

Hernández-Carrión,

Sánchez-Camargo

2024

ACS Food Sci. Technol.

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In this study, the untapped potential of coffee byproducts, specifically carotenoids present in coffee pulp, was explored. Using a Box−Behnken response surface design, microwave-assisted extraction conditions were optimized. The study varied the power, time, and ethanol: ethyl acetate solvent ratio to maximize the extraction yield, carotenoid concentration in the extract, and carotenoid recovery. Under optimized conditions (364 W, 105 s, solvent ratio 20% ethanol: ethyl acetate), an % EY of 6.54 ± 0.48%, CCE of 5.72 ± 0.51 mg β-carotene equiv/g extract, and % CR of 54.52 ± 1.69% were achieved. The optimized extract was freeze-dried and encapsulated through an emulsion with a mean particle size (Dv50) of 1.249 ± 0.210 μm. Subsequently, this extract was incorporated into a gummy formulation, which was analyzed for its textural properties. The addition of the encapsulated carotenoid extract affected the color of the gummy but not the textural properties. The findings of this research represent an alternative that could be attractive for the Colombian coffee agro-industrial sector.

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Section: Mae Of Carotenoids Tablesupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Mae Of Carotenoids Tablementioning

confidence: 99%

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Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

Rojas-Orduña,

Hernández-Carrión,

Sánchez-Camargo

2024

ACS Food Sci. Technol.

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“…The nanoformulations presented spherical shapes and a heterogeneous distribution profile, showing a carotenoid encapsulation efficiency of 54.0% (ECC), 57.6% (EWPI), 56.6% (EWPC), and 64.0% (EBG). As for the encapsulation technique employed, it effectively increased the dispersibility of carotenoids in water, indicating their potential to be applied as natural food pigments [ 152 ]. Another technique that involves the emulsification of the active material and the wall material through a die at high pressure is microencapsulation via extrusion, which consists of producing small droplets of the encapsulating material by forcing a solution through nozzles or small openings in droplet-generating devices.…”

Section: Stabilization Of Natural Colorant Formulationsmentioning

confidence: 99%

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

et al. 2023

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Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.

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“…Each of these vegetables has valuable active ingredients, such as betanin in red beet and carotenoids in carrots (mainly β-carotene) and peppers (carotenes and capsaicin) [9,[15][16][17]. A common feature of these vegetables is their seasonality and instability.…”

Section: Introductionmentioning

confidence: 99%

Sustainable Production and Characteristics of Dried Fermented Vegetables

et al. 2022

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The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red pepper were selected for this purpose. These vegetables were subjected to a spontaneous lactic fermentation process. After the process, the vegetables were freeze-dried, and their structure and selected properties (color, dry weight, and the number of lactic acid bacteria) were determined. Fermented vegetables were found to differ from their raw sources in structure and color, the main discrepancies being shown by the b* factor (yellow-blue). Root vegetables had smaller pores of structure in the freeze-dried samples than red peppers. The freeze-drying process did not affect the number of bacteria. It can be concluded that both the fermentation and the freeze-drying processes affected the structure of the selected vegetables. All tested vegetables can be fermented and freeze-dried without major changes in color and microbiological properties and can be used as a potential source of lactic acid bacteria and health-promoting pigments, e.g., in the form of chips. In addition, their shelf life is extended.

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Nanoencapsulation of Red Bell Pepper Carotenoids: Comparison of Encapsulating Agents in an Emulsion Based System

Cited by 10 publications

References 57 publications

Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

Sustainable Production and Characteristics of Dried Fermented Vegetables

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