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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application
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Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application

机译：麦芽糖糊精将诺比辛酸钾和姜黄素冷冻干燥的微囊化：稳定性，溶解性和食品应用

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摘要

Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility, and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural light, showed color retention of 78%, while microencapsulated curcumin 1:20 showed color retention of 71%. Differential scanning calorimetry and thermogravimetry provided an indication of interaction between colorants and maltodextrin. Photoacoustic spectroscopy (PAS) showed that free and microencapsulated colorants exhibited high rates of absorption throughout the measured spectral region. This work evidenced that the freeze-drying process is favorable for microencapsulation of curcumin by maltodextrin, providing improved solubility to the microencapsulated colorant. Both microencapsulated colorants showed relevant results for use in a wide range of pH and food applications. The PAS technique was useful for the evaluation of the stability of free and microencapsulated colorants.
机译：通过用麦芽糖糊精DE20微囊化和冷冻干燥评估了去甲辛酸钾和姜黄素的稳定性，这是暴露于光，空气，不同pH，水溶性和在食品中的作用。用微囊化的诺比信酸钾1:20可获得最佳结果，当真空包装并在自然光下时，其保色度为78％，而姜黄素1:20的微囊化色度为71％。差示扫描量热法和热重法提供了着色剂和麦芽糊精之间相互作用的指示。光声光谱法（PAS）显示，游离的和微囊化的着色剂在整个测得的光谱区域内均显示出高吸收率。这项工作证明冷冻干燥过程有利于麦芽糖糊精将姜黄素微囊化，从而改善了微囊化着色剂的溶解性。两种微囊化着色剂均显示出适用于各种pH值和食品应用的相关结果。 PAS技术可用于评估游离和微囊化着色剂的稳定性。

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