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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Microencapsulation of betanin in monodisperse W/O/W emulsions

Texto completo
Autor(es):
Eskildsen Pagano, Ana Paula [1] ; Khalid, Nauman [2] ; Kobayashi, Isao [3] ; Nakajima, Mitsutoshi [3, 4] ; Neves, Marcos Antonio [3, 4] ; Bastos, Erick Leite [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Inst Quim, Dept Quim Fundamental, Sao Paulo - Brazil
[2] Univ Management & Technol, Sch Food & Agr Sci, Lahore 54000 - Pakistan
[3] NARO, Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642 - Japan
[4] Univ Tsukuba, Fac Life & Environm Sci, 1-1-1 Tennoudai, Tsukuba, Ibaraki 3058572 - Japan
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 109, p. 489-496, JUL 2018.
Citações Web of Science: 0
Resumo

Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heal and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple emulsions are scarce. Here we describe the encapsulation of E162, spray-dried beetroot juice and betanin in a monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions by using microchannel emulsification. We compare the tinctorial strength of the encapsulated pigments and investigate the effect of temperature, storage period and pigment concentration on emulsion stability and color. Betanin increases the overall stability of the W/O/W emulsion, reduce the oil droplet size and improve size distribution when compared to the negative control without pigment and to emulsions containing betanin from other sources. (AU)

Processo FAPESP: 14/22136-4 - Uso de solventes verdes e suas misturas na otimização de processos químicos
Beneficiário:Omar Abou El Seoud
Linha de fomento: Auxílio à Pesquisa - Temático
Processo FAPESP: 16/21445-9 - Betalaínas: relações estrutura-propriedade
Beneficiário:Erick Leite Bastos
Linha de fomento: Auxílio à Pesquisa - Regular