期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 91, 期 -, 页码 286-292出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.01.053
关键词
Spray drying; Lycopene; Antioxidant capacity; Stability
资金
- FAPERJ [305393/2015-4]
- CAPES [1208114]
The objective of this study was to evaluate the effect of different encapsulating agents (maltodextrin, whey protein isolate and the modified starch Capsule) on the physicochemical properties and lycopene stability of a tomato concentrate microencapsulated by spray drying. Different formulations were produced according to an experimental mixture simplex-lattice design, where the independent variables were the concentrations of each encapsulating agent. Physical properties (moisture content, solubility and hygroscopicity), lycopene concentration and the antioxidant capacity of particles immediately after drying, as well as lycopene stability during storage, were analyzed as responses. Particles presented initial lycopene content between 333 and 494 mu g/g. The powders produced with maltodextrin and modified starch presented the highest concentrations of this carotenoid and greater antioxidant capacity. These two responses showed high degree of correlation with each other. Maltodextrin and modified starch also led to lower lycopene degradation rates during storage and, therefore, these encapsulating agents were considered the most suitable for the tomato concentrate encapsulation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据