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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.)

hysicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Mal

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Author(s):
da Silva Anthero, Ana Gabriela [1] ; Comunian, Talita Aline [1] ; Bezerra, Eveling Oliveira [1] ; Furtado, Guilherme de Figueiredo [1] ; Hubinger, Miriam Dupas [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food and Bioprocess Technology; v. 15, n. 2, p. 474-485, FEB 2022.
Web of Science Citations: 0
Abstract

The objective of this study was to evaluate the individual and combined use of gum Arabic (GA), OSA-modified corn starch (EMCAP), and stearic acid-modified malt (MALT) as emulsifiers of Capsicum oleoresin emulsions. Emulsions were investigated regarding their morphological and physicochemical properties and capsaicin retention. The synergism between GA: MALT and EMCAP: MALT was able to reduce the interfacial tension values (< 8.7 mN/m) and enabled the formation of kinetically stable emulsions (Turbiscan stability index < 4.4). Steric forces and increased viscosity also contributed to the stability of these emulsions. Also, MALT promoted an increase in droplet size due to the presence of whole starch granules. The impact of different formulations on the color parameters resulted in Chroma values ranging from 31.4 +/- 0.7 to 61.2 +/- 0 and hue angle between 42.1 degrees +/- 0 to 60.4 degrees +/- 0.1, characterized by orange and red tones. Our study found that the interaction of MALT with gum Arabic and EMCAP promoted an increase capsaicin retention and viscosity of Capsicum's oleoresin emulsion, showing the potential of these carbohydrates for further use as encapsulant materials in spray drying microencapsulation. (AU)

FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support Opportunities: Multi-user Equipment Program
FAPESP's process: 17/08130-1 - MODEL INFANT FORMULAS: INFLUENCE OF PROTEIN TYPE AND OIL TYPE ON EMULSION AND PARTICLE PROPERTIES AND THEIR IMPACT ON LIPOLYSIS, PROTEOLYSIS AND DISINTEGRATION DURING IN VITRO DIGESTION.
Grantee:Guilherme de Figueiredo Furtado
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
FAPESP's process: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect
Grantee:Ana Gabriela da Silva Anthero Rissato
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 18/01710-5 - Influence of the oil-in water emulsion composition on the properties of the structure and functionality of particles obtained by spray drying
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships in Brazil - Post-Doctoral