期刊
FOOD CHEMISTRY
卷 270, 期 -, 页码 562-572出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.099
关键词
Natural dye; Whey proteins; Porcine gelatin; Nanoparticles; Colorimetry
资金
- research and development promotion agency National Council for Scientific and Technological Development (CNPq, Brazil) [422405/2016-7]
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm-161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg. mL(-1)] compared to the crude extract [0.026 (0.003) mg. mL(-1)]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
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