Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 81, p. 419-428, AUG 2018.
• Citações Web of Science: 3

Resumo

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)

• 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