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. 2022 Dec;162(Pt B):112164. doi: 10.1016/j.foodres.2022.112164. Epub 2022 Nov 19.
The influence of whey protein isolate (WPI), maltodextrin (MD), and their combinations (MD:WPI, 1MD:3WPI, and 3MD:1WPI) as wall materials for the co-encapsulation of paprika and cinnamon oleoresins (OPC) by emulsification followed by spray drying (150 °C, 6 mL/min) were evaluated. The resulting microparticles were evaluated in terms of their physicochemical and morphological properties. They showed irregular surfaces with cavity formation, with mean particle diameter ranging from 15.42 to 33.46 μm. The powders had low Aw values (0.23-0.27); moisture values in the range of 4.45-5.19%; high solubility; and satisfactory encapsulation efficiency (>83%) except for the formulation containing only MD as wall material. After rehydration, the values for droplet sizes were similar to those of the emulsions before drying. Color parameters, carotenoid content, antioxidant activity, and size were evaluated during storage under different storage temperatures (25 and 45 °C) over 90 days. Significant degradation of active compounds over the storage period was observed at 45 °C, resulting in the color change and in greater moisture, Aw, and particle size. The 3MD:1WPI formulation can be considered the best, based on its physicochemical characteristics, good protection of the active compounds during storage, and low cost. The results suggest that these microparticles can be used as dyes and antioxidants in foods.
乳清分离蛋白（WPI）、麦芽糊精（MD）及其组合（MD：WPI、1MD：3WPI 和 3MD：1WPI）作为壁材，通过乳化喷雾干燥（150°C，6mL/min）共同包埋辣椒粉和肉桂油树脂（OPC）的影响进行了评估。对所得微胶囊进行了物理化学和形态特性评估。它们显示出具有空腔形成的不规则表面，平均粒径范围为 15.42-33.46μm。粉末的 Aw 值较低（0.23-0.27）；水分含量在 4.45-5.19%范围内；高溶解度；除仅含有 MD 的配方外，包封效率均令人满意（>83%）。在不同储存温度（25 和 45°C）下储存 90 天后，对再水合后液滴尺寸、颜色参数、类胡萝卜素含量、抗氧化活性和尺寸进行了评估。在 45°C 下，活性化合物在储存过程中发生了显著降解，导致颜色变化、水分增加、Aw 值和粒径增大。基于其物理化学特性、在储存过程中对活性化合物的良好保护以及低成本，3MD：1WPI 配方可以被认为是最佳的。结果表明，这些微胶囊可用作食品中的染料和抗氧化剂。
