ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING

  • D.I. DÍAZ
  • E. LUGO
  • L.A. PASCUAL-PINEDA
  • M. JIMÉNEZ-FERNÁNDEZ Universidad Veracruzana

Abstract

The objective of this research was to evaluate the physicochemical properties and stability during controlled storage of the particles of oleoresin paprika (Capsicum annuum L.) produced by Micro and Nano spray dryer. Micro and Nano spray dryer produced micro and submicron particles, respectively. Micro and submicron particles exhibited similar values of solubility, but showed significant differences in all parameters of colour and in the moisture content and water activity. At the end of spray dried process, both powders presented significant differences in the carotenes recovery. Micro- particles showed higher content of carotenes on the surface than the submicron particles. However, both particles showed similar protection to the carotenes at the end of storage. The best storage condition for both particles was around water activity (aw) of 0.529 with about 50% carotenes retained at 30 days.
Published
2018-08-30
How to Cite
DÍAZ, D.I. et al. ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING. Italian Journal of Food Science, [S.l.], v. 31, n. 1, aug. 2018. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1253>. Date accessed: 22 mar. 2019. doi: https://doi.org/10.14674/IJFS-1253.