Journal
JOURNAL OF MOLECULAR STRUCTURE
Volume 1239, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.molstruc.2021.130499
Keywords
Encapsulation; Bixin; Galactomannan; SEM; FT-IR; Thermoanalysis
Categories
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [307837/2017-3, 426995/2018-0, 309510/2017, 305719/2018-1]
- Fundacao Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico (FUNCAP) [DEP-0164-00350.01.00/19, BP2-0107-00026.01.00/15]
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In this study, bixin was successfully encapsulated in galactomannan using spray drying technique, providing greater stability to this carotenoid. The encapsulation efficiency was higher than 90%, showing that galactomannan was a good encapsulating agent. Microencapsulation was found to significantly protect bixin and allow for homogeneous and gradual release of the pigment.
In this study, a spray drying technique was used to encapsulate bixin in the galactomannan polymer to give greater stability to this carotenoid. The microparticles were characterized using physical-chemical techniques, quantum chemical calculations, and evaluated the particle sizes, encapsulation efficiency, sta-bility, controlled release, and toxicological potential. The bixin was successfully encapsulated, with an average size of 5.55 +/- 0.50 mu m, and infrared spectroscopy showed no chemical reaction between bixin and galactomannan during the encapsulation process. The values for the encapsulation efficiency were higher than 90 %, indicating that galactomannan was a good encapsulating agent. A stability test revealed that microencapsulation provides significant protection for bixin. It was observed that the microparticles were capable of releasing the pigment homogeneously and gradually. The absence of toxicity of these ma-terials allows for their use within the food industry, since there is a need for new products that combine low toxicity, efficiency, and low cost. (c) 2021 Elsevier B.V. All rights reserved.
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