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Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Curi-Borda, Cecilia K LU ; Linares-Pastén, Javier A LU orcid ; Tat, Tuba ; Tarqui-Dueñas, Rosmery ; Chino-Flores, Ninoska ; Alvarado, Juan-Antonio and Bergenståhl, Björn LU (2019) In Foods 8(3).
Abstract

Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained by spray-drying a mild alkaline bixin dispersion with different encapsulating materials. The encapsulation trials were performed with and without native carbohydrates of the integument in addition to the main encapsulant. It was possible to dry dispersions with up to 10% bixin counted on total solids. All the studied systems were characterized by colorimetry, UV-vis spectroscopy, Scanning Electron Microscopy, light microscopy, turbidometric sedimentation analyses and laser light diffraction... (More)

Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained by spray-drying a mild alkaline bixin dispersion with different encapsulating materials. The encapsulation trials were performed with and without native carbohydrates of the integument in addition to the main encapsulant. It was possible to dry dispersions with up to 10% bixin counted on total solids. All the studied systems were characterized by colorimetry, UV-vis spectroscopy, Scanning Electron Microscopy, light microscopy, turbidometric sedimentation analyses and laser light diffraction analyses. All the systems showed aqueous dispersibility but displayed differences in their transparency, UV-vis spectra and physical stability at pH 3. The results show that the native carbohydrates enhance the encapsulation efficiency of other encapsulating materials. The chemical composition of this native carbohydrate fraction shows the presence of polysaccharides containing arabinose, galactose and glucose as monomers. Starch was identified enzymatically. The native carbohydrates allowed the encapsulation of bixin in its native microcrystalline form, resulting in a multilayer structure after spray-drying. In addition, the colorant particles displayed dispersibility under acidic aqueous conditions suggesting that they are stabilized by the native carbohydrates after the microcapsules are dissolved.

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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
bixin, hemicellulose, starch, spray drying, encapsulation efficiency, aqueous dispersion, physical stability
in
Foods
volume
8
issue
3
publisher
MDPI AG
external identifiers
  • pmid:30909470
  • scopus:85099810795
ISSN
2304-8158
DOI
10.3390/foods8030108
language
English
LU publication?
yes
id
e2e179ac-3316-426a-b8e6-61dd801944dd
date added to LUP
2019-04-16 09:29:11
date last changed
2024-06-26 12:54:59
@article{e2e179ac-3316-426a-b8e6-61dd801944dd,
  abstract     = {{<p>Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained by spray-drying a mild alkaline bixin dispersion with different encapsulating materials. The encapsulation trials were performed with and without native carbohydrates of the integument in addition to the main encapsulant. It was possible to dry dispersions with up to 10% bixin counted on total solids. All the studied systems were characterized by colorimetry, UV-vis spectroscopy, Scanning Electron Microscopy, light microscopy, turbidometric sedimentation analyses and laser light diffraction analyses. All the systems showed aqueous dispersibility but displayed differences in their transparency, UV-vis spectra and physical stability at pH 3. The results show that the native carbohydrates enhance the encapsulation efficiency of other encapsulating materials. The chemical composition of this native carbohydrate fraction shows the presence of polysaccharides containing arabinose, galactose and glucose as monomers. Starch was identified enzymatically. The native carbohydrates allowed the encapsulation of bixin in its native microcrystalline form, resulting in a multilayer structure after spray-drying. In addition, the colorant particles displayed dispersibility under acidic aqueous conditions suggesting that they are stabilized by the native carbohydrates after the microcapsules are dissolved.</p>}},
  author       = {{Curi-Borda, Cecilia K and Linares-Pastén, Javier A and Tat, Tuba and Tarqui-Dueñas, Rosmery and Chino-Flores, Ninoska and Alvarado, Juan-Antonio and Bergenståhl, Björn}},
  issn         = {{2304-8158}},
  keywords     = {{bixin; hemicellulose; starch; spray drying; encapsulation efficiency; aqueous dispersion; physical stability}},
  language     = {{eng}},
  month        = {{03}},
  number       = {{3}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability}},
  url          = {{http://dx.doi.org/10.3390/foods8030108}},
  doi          = {{10.3390/foods8030108}},
  volume       = {{8}},
  year         = {{2019}},
}