Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye
| Autor: | Simone Hickmann Flôres, Karina Paese, Silvia Stanisçuaski Guterres, Diego Santiago Tupuna-Yerovi, Alessandro de Oliveira Rios |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification food.ingredient Antioxidant Food additive medicine.medical_treatment 04 agricultural and veterinary sciences Orange (colour) 040401 food science 01 natural sciences Bioactive compound chemistry.chemical_compound 0404 agricultural biotechnology food chemistry 010608 biotechnology Spray drying Isotonic medicine Original Article Food science Natural dye Carotenoid Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-04135-4 |
| Popis: | Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow–orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors such as light, oxygen, and temperature. Microencapsulation presents an alternative for improving the bioactive compound’s stability. In this study, norbixin microcapsules (MCN) were added to isotonic tangerine soft drinks in a quantity not exceeding food additive regulations. The final concentration was 2.86 ± 0.02 µg norbixin/mL, and according to the CIELab system, the beverage acquired the expected orange tonality. The addition of MCN favorably affects beverage stability during storage under accelerated conditions (heat and light), and the half-life time was more significant (29.71 days) than when non-encapsulated norbixin was used (393.39 min). In conclusion, MCN should be considered as an additive with potential use in processed beverage industries instead of synthetic dyes. |
| Databáze: | OpenAIRE |
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