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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants

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Author(s):
Ravanfar, Raheleh [1] ; Comunian, Talita A. [1] ; Abbaspourrad, Alireza [1]
Total Authors: 3
Affiliation:
[1] Cornell Univ, Dept Food Sci, Coll Agr & Life Sci, Ithaca, NY 14853 - USA
Total Affiliations: 1
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 81, p. 419-428, AUG 2018.
Web of Science Citations: 3
Abstract

We present a novel thermoresponsive microcapsule designed to protect heat-sensitive colorants from thermal degradation, with an aqueous core and a two-layer shell structure to ensure water-dispersibility. Surrounding the aqueous colorant core is a two-layer shell: an inner, solid lipid layer consisting of glycerol mono-oleate (GMO) and soy lecithin, and an outer, water-dispersible matrix consisting of maltodextrin and poloxamer 338. This thermoresponsive shell design is shown to prevent colorant fading due to heat degradation in a simulated pasteurization process. The encapsulated colorant produces a more intense beverage color compared to the non-encapsulated colorant. Simultaneously, the layered shell is shown to promote a homogeneous dispersion of the encapsulated color throughout an aqueous solution with no observed ``creaming{''} or phase separation. As pasteurization is widely used in the food and beverage systems, this novel, multi-layer microcapsule design expands the applicability of heat-sensitive natural colorants in the food and beverage industry. (C) 2018 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 16/07908-6 - Coencapsulation of echium oil and sinapic acid or quercetin by combined methods: microfluidic devices and ionic gelation
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships abroad - Research Internship - Doctorate