ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING
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.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/