Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
| Autor: | Carmen Silvia Fávaro-Trindade, Marcelo Thomazini, Priscila Dayane de Freitas Santos, Júlio Cesar de Carvalho Balieiro, Fernanda Thaís Vieira Rubio |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Antioxidant biology medicine.medical_treatment 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Astrocaryum vulgare Controlled release Ingredient 0404 agricultural biotechnology chemistry PALMEIRAS 010608 biotechnology Spray drying medicine Degradation (geology) Food science Digestion Carotenoid Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 0023-6438 |
| Popis: | Tucuma oil contains high amounts of carotenoids, which present provitamin A and antioxidant properties, but its application in food products may be difficult due to hydrophobicity and susceptibility to degradation. The aim of this work was to produce tucuma oil powders by spray drying and to evaluate their physicochemical properties, storage stability and in vitro digestion. Different oil proportions (100, 200 and 300 g/kg) and drying temperatures (120 and 180 °C) were evaluated. Oxidative stability of oil and powders was evaluated by Rancimat at 120 °C, while carotenoid retention was determined during 125 days at 25 °C. Particles dried at 120 °C presented higher carotenoid contents (52.9–162.1 mg/kg) than that produced at 180 °C (43.7–130.6 mg/kg) and were chosen for further analysis. Encapsulation increased the oxidative stability (up to 177-fold) of oil under high temperature, besides allowing high carotenoid retention (73–85%) after storage, great dispersibility of oil in water (93.8–98.1%) and the controlled release of carotenoids during digestion steps, with an overall liberation of 64%. One may conclude that tucuma oil powders have potential to be incorporated into processed foods as a functional ingredient. |
| Databáze: | OpenAIRE |
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