Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

Autor:	Alma Vázquez-Luna, Rafael Díaz-Sobac, I.L. Domínguez-Cañedo, C.I. Beristain-Guevara
Rok vydání:	2014
Předmět:	chemistry.chemical_classification General Chemical Engineering Mineralogy General Chemistry Shelf life High-performance liquid chromatography Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Capsaicin Food science Oleoresin Carotenoid Food Science
Zdroj:	CyTA - Journal of Food. 13:151-158
ISSN:	1947-6345 1947-6337
Popis:	Microencapsulation by molecular inclusion technique was applied by using β-cyclodextrin to reduce the degradation of carotenoids and capsaicin present in the habanero chili oleoresin. The molecular inclusion complex was prepared in the proportions 20:80 and 30:70 oleoresin:β-cyclodextrin, respectively, and stored for 5 weeks in a range of aw = 0.103–0.765 at 25, 35 and 45 °C, determining weekly total carotenoid contents (UV-Vis) and capsaicin (High Performance Liquid Cromatography (HPLC)). The molecular inclusion complex in the ratio 30:70 stored at 25 °C had a greater retention of total carotenoids and capsaicin at aw = 0.536 and 0.765, respectively, showing the highest shelf life values (5.92 and 5.68 weeks) and activation energy (−7618 and −6104 cal/mol·K) and the lowest values for the degradation constant (0.04 and 0.02 week−1), both processes carried out by a first-order kinetics.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10d5b241e44715105a65928a347bec10 https://doi.org/10.1080/19476337.2014.926459 Zobrazit plný text záznamu