Distribution of oil solubilized β-carotene in stabilized locust bean gum powders for the delivery of orange colorant to food products
| Autor: | Michael J. Selig, Alireza Abbaspourrad, Hediyeh Zamani, B. Mehrad, Arkaye Kierulf, Jonathan L. Licker |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
food.ingredient Chemistry General Chemical Engineering 04 agricultural and veterinary sciences General Chemistry Food chemistry Orange (colour) 040401 food science Lecithin Hydrolysate 03 medical and health sciences Freeze-drying chemistry.chemical_compound Colloid 030104 developmental biology 0404 agricultural biotechnology food Locust bean gum Food science Soy protein Food Science |
| Zdroj: | Food Hydrocolloids. 84:34-37 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2018.05.027 |
| Popis: | Galactomannan gum (locust bean gum; LBG) was used to distribute and stabilize vibrantly orange colored oil-solubilized β-carotene (βC) into dry food powders. Powders were prepared by homogenization of oil solubilized βC into hydrated LBG, followed by addition of stabilizers (lecithin, soy protein hydrolysate, and α-tocopherol), freeze drying, and course grinding. This produced dry and light powders that display mild adherance to the skin and show no color or phase separation. ATR-IR spectra indicate the mannan powders create a highly dispersed lipophilic phase. Color stability testing showed LBG-only powders had short-term thermal stability (1 h at 80 °C) but little effect against UV exposure and storage. Incorporation of lecithin and soy protein hydrolysate both enhanced the orange color stability against UV-a exposure and inclusion of α-tocopherol resulted in full protection through the thermal, UV-a, UV-c, and storage. Formulation of similar powders inclusive of food flavorings may be of interest to industries targeting synthetic colorant replacement. |
| Databáze: | OpenAIRE |
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