Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promot...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2017-12, Vol.37 (spe), p.1-4
Main Authors: NOGUEIRA, Michelle Barboza, PRESTES, Caroline Furtado, BURKERT, Janaina Fernandes de Medeiros
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic event – typical of the free extract after encapsulation – did not occur.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/1678-457x.05417