Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

Autor(es)

Comunian, Talita A. ^[1] ; Ravanfar, Raheleh ^[1] ; Alcaine, Samuel David ^[1] ; Abbaspourrad, Alireza ^[1]

Afiliação do(s) autor(es)

^[1] Cornell Univ, Dept Food Sci, Coll Agr & Life Sci, Stocking Hall, Ithaca, NY 14853 - USA

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 106, p. 945-951, APR 2018.
• Citações Web of Science: 7

Resumo

Anthocyanins and norbixin are natural pigments used in food; however, they are unstable. The aim of this study was to evaluate the microencapsulation technique to protect these pigments. Elderberry extract (source of anthocyanins) and norbixin were encapsulated using a microfluidic device with palm oil as middle phase in a water-in-oil-in-water emulsion. The formulations were characterized for morphology, particle size, encapsulation efficiency, zeta potential, color release under heating, Fourier transform infrared spectrophotometry, and color stability under different conditions. Spherical, mononucleated microcapsules, with particle size of 187-190 mu m (elderberry) and 164-184 mu m (norbixin), and with encapsulation efficiencies values of 47.80-54.87% (elderberry) and 49.18-74.73% (norbixin) were obtained. The formulations showed high color retention, with the encapsulated elderberry extract stored at pH 3.0 being the most stable. This study shows that the microencapsulation of these pigments using a microfluidic device provided protection, and represents a new method for anthocyanins and norbixin delivery in foods. (AU)

• Processo FAPESP: 16/07908-6 - Coencapsulação de óleo de echium e ácido sinápico ou quercetina por métodos combinados: dispositivos microfluídicos e gelificação iônica
• Beneficiário: Talita Aline Comunian
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado