Stability of Spray‐Dried Encapsulated Carrot Carotenes

Abstract

Encapsulation with various dextrose equivalent (DE) hydrolyzed starches affected stability of a-and P-carotene in spray-dried carrot powders. Degradation of Q-and p-carotene during storage of the powders at temperatures ranging from 37 to 65'C followed first-order kinetics and both degraded at the same rate. Hydrolyzed starch of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch had a predicted half-life of 450 days at 21°C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carrier decreased the carotene degradation rate and similarly decreased surface carotene. Air was critical in carotene stability, but exposure of encapsulated carrot powders to light did not accelerate degradation.

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

“…Figure 3 shows the losses of canthaxanthin in samples at 45°C in both dark and light conditions were greater than those at other temperatures. However, light did not show significant effect on the total canthaxanthin content in the microcapsules at 45°C, which is in good agreement with the study of Wagner and Warthesen (1995), who investigated the stabilities of encapsulated α and β-carotenes with MD at the same conditions.…”

“…The fraction of yellow to orange color of the hexane layer was measured at 464 nm according to Sewram and Raynor (2000) with a BioQuest CE2502 spectrophotometer (Progen Scientific Ltd, London, UK). Surface carotenoids in the powders were determined according to Wagner and Warthesen (1995). Fifty mg of powder were weighed into a test tube and extracted with 25 mL hexane for 15 s (shaken at 100 rpm).…”

“…Modified and hydrolyzed starch, maltodextrin (MD), and gum acacia (GA) are common wall materials for use in spray drying encapsulation of food ingredients (Desai and Park 2005). The shelf lives of α and β-carotene were reportedly increased by spray drying using MD with different dextrose equivalent values (Wagner and Warthesen 1995;Desobry et al 1997). Loksuwan (2007) used modified/native tapioca starch and MD to increase the stability of microencapsulated β-carotene.…”

Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

“…Experimentalmente se observó que la disminución del contenido de carotenoides de la OCH microencapsulada en βCD se llevó a cabo mostrando un comportamiento exponencial donde se da inicialmente un descenso rápido de 1-2 semanas para posteriormente mostrar un comportamiento asintótico de degradación más lenta a tiempos mayores, reportado anteriormente por Domínguez-Cañedo and BeristainGuevara (2011) y que coincide con el criterio de von Elbe (1987), quien encontró que cuando la concentración de oxígeno no es limitante, como en el caso de éste estudio, los carotenoides siguen una reacción de degradación de primer orden, como lo han reportado Labuza (1997, 1999), Rodríduez-Huezo, Pedroza-Islas, PradoBarragán, Beristain, and Vernon-Carter (2006), y Wagner and Warthesen (1995). .…”

Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

“…Microencapsulation can protect oleoresin from damage and potentially change the liquid into a stable powder form, so it is easy to be applied and put in food systems (Wagner and Warthesen, 1995).…”