Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 1-Evaluation of color parameters

Author(s)

Neves, Bruna Vitoria ; Fernandes, Andressa Silva ; Nass, Pricila ; Jacob-Lopes, Eduardo ; Zepka, Leila Q. ; Mazzo, Tatiana Martelli ; Longo, Elson ; Braga, Anna Rafaela Cavalcante ; de Rosso, Veridiana Vera

• Document type: Journal article
• Source: FOOD HYDROCOLLOIDS; v. 169, p. 15-pg., 2025-12-01.

Abstract

Bigels are hybrid systems combining hydrogels and oleogels, offering advantages as stable carriers for bioactives of varying polarities. This dual-phase structure effectively hosts hydrophilic and lipophilic compounds, providing stability and preventing degradation. Carotenoids, powerful antioxidants, are essential lipophilic pigments whose red, orange, and yellow colors add desirable sensory attributes to foods. In this study, we obtained different bigels using three hydrogel:oleogel (H:G) ratios (80:20, 70:30, and 60:40) containing two different types of hydrogels (agar-based (AB) and gelatin-based (GB)) and a typed of oleogel produced using beeswax as oleogelator. Bigels were formulated using pitanga carotenoid extracts (saponified and non-saponified) at 400-800 mu g/100 g of bigels. We evaluated the stability of formulated bigels and the pigmentation capacity of pitanga carotenoids on the color of different bigels. All bigels, regardless of the type of hydrogel used, H:O, and concentrations of saponified or non-saponified carotenoids, exhibited homogeneous phases, good gelling stability, excellent physical stability, and absence of phase separation. The carotenoid concentration and saponified versus non-saponified extracts significantly influenced the L*, a*, and b* parameters. The cross-linking process of bigels appears to influence the L*, a*, and b* color coordinates more in ABs than in GBs, resulting in darker and less intense red-yellow spectra. The color intensity, represented by chroma (C*) and hue angle (h degrees), varied before and after 12 h of cross-linking. Global differences in color Delta E* were noticeable, particularly between saponified and non-saponified carotenoids and between different H:O ratios. These findings highlight the importance of the formulation on the color stability and appearance of carotenoid-enriched bigels. (AU)

• FAPESP's process: 24/00941-4 - 19th Food Colloids
• Grantee: Veridiana Vera de Rosso
• Support Opportunities: Research Grants - Meeting - Abroad
• FAPESP's process: 21/02692-3 - Substitution of artificial colors by carotenoids from Brazilian fruits: innovative technological responses for food applications
• Grantee: Veridiana Vera de Rosso
• Support Opportunities: Regular Research Grants
• FAPESP's process: 21/13567-5 - Development of innovative strategies for the application of microalgae carotenoids and chlorophylls as natural pigments in functional foods
• Grantee: Andrêssa Silva Fernandes
• Support Opportunities: Scholarships in Brazil - Post-Doctoral