Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
Food Res Int. 2021 Dec;150(Pt A):110777. doi: 10.1016/j.foodres.2021.110777. Epub 2021 Oct 21.
Cinnamon and paprika oleoresins (CPO) are by-products of the spice Cinnamomum zeylanicum Blume and the fruit Capsicum annuum L., respectively. They present a hydrophobic nature and various active compounds that can act synergistically. However, they are both susceptible to degradation by light, oxygen, and temperature. This work aimed at identifying the synergistic effect of these oleoresin mixtures, incorporating them into emulsions and characterizing the obtained systems. The CPO concentration was 10%, and whey protein isolate (WPI), gum Arabic (GA), or maltodextrin (MD) were used as wall materials in different proportions, totalizing 30% solids. The synergistic effect was observed in the FRAP assay at a 1:1 CPO ratio, with its expected value being significantly higher than the values for individual oleoresins (p < 0.05). Emulsions containing GA were unstable, while the emulsions containing MD and WPI showed reduced droplet size and viscosity, remaining stable for 7 days. The sample with a 1:3 proportion of MD:WPI as wall material showed higher FRAP and ORAC antioxidant values (24.74 ± 0.83 and 28.77 ± 1.23 mmol TE/g of oleoresin, respectively) and 4.18 mg total carotenoids/g sample. These results suggest the emulsions have a protective effect on active compounds content and can be used as efficient delivery systems for food product applications.
肉桂和辣椒粉油树脂（CPO）分别是香料肉桂和辣椒果实的副产品。它们具有疏水性和多种活性化合物，可以协同作用。然而，它们都容易受到光、氧和温度的降解。本工作旨在确定这些油树脂混合物的协同作用，将其纳入乳液中，并对所得系统进行表征。CPO 浓度为 10%，乳清蛋白分离物（WPI）、阿拉伯胶（GA）或麦芽糊精（MD）分别以不同比例作为壁材，总固体含量为 30%。在 FRAP 测定中观察到 CPO 比例为 1:1 时的协同效应，其预期值明显高于单个油树脂的数值（p<0.05）。含有 GA 的乳液不稳定，而含有 MD 和 WPI 的乳液表现出较小的液滴尺寸和粘度，稳定 7 天。作为壁材的 MD:WPI 比例为 1:3 的样品具有更高的 FRAP 和 ORAC 抗氧化值（分别为 24.74±0.83 和 28.77±1.23 mmol TE/g 油树脂）和 4.18mg 总类胡萝卜素/g 样品。这些结果表明，乳液对活性化合物含量具有保护作用，并可用作食品应用的有效递送系统。
