TY - JOUR
T1 - Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying
AU - Guadarrama-Lezama, Andrea Yazmin
AU - Dorantes-Alvarez, Lidia
AU - Jaramillo-Flores, Maria Eugenia
AU - Pérez-Alonso, César
AU - Niranjan, Keshavan
AU - Gutiérrez-López, Gustavo Fidel
AU - Alamilla-Beltrán, Liliana
N1 - Funding Information:
The authors thank the financial support for this work from the National Polytechnic Institute (IPN-Mexico) through the Projects SIP 20121026, SIP 20121754, and the PIFI Program as well as from the Institute of Science and Technology of Mexico City´s Government (ICYTDF) through the Project PICS08-15. Author Guadarrama-Lezama received a study grant from the Mexican National Council for Science and Technology (CONACYT).
PY - 2012/9
Y1 - 2012/9
N2 - Antimicrobial, antioxidant, and pro-vitamin properties have been attributed to Capsicum based on the carotenoid and polyphenolic compound content. The aim of this study was to obtain and characterize non-aqueous extracts of Capsicum annuum L. (chilli) using three different oils (corn, sunflower, and safflower) as well as their microencapsulates. Corn extract showed better antioxidant activity and total carotenoid content (as β-carotene) than sunflower and safflower extracts. The extracts were encapsulated by spray-drying with a biopolymers:extract-solution ratio of 4:1 (w/w). The biopolymers were gum Arabic and maltodextrin. In addition, the encapsulation efficiency, mean particle size, morphology, water activity, moisture content, and stability were evaluated for the microcapsules. The retention of antioxidant activity after encapsulation varied from 76% to 80% of its activity in the oily extract, whereas the preservation of carotenoids in microcapsules was between 84% and 86%.
AB - Antimicrobial, antioxidant, and pro-vitamin properties have been attributed to Capsicum based on the carotenoid and polyphenolic compound content. The aim of this study was to obtain and characterize non-aqueous extracts of Capsicum annuum L. (chilli) using three different oils (corn, sunflower, and safflower) as well as their microencapsulates. Corn extract showed better antioxidant activity and total carotenoid content (as β-carotene) than sunflower and safflower extracts. The extracts were encapsulated by spray-drying with a biopolymers:extract-solution ratio of 4:1 (w/w). The biopolymers were gum Arabic and maltodextrin. In addition, the encapsulation efficiency, mean particle size, morphology, water activity, moisture content, and stability were evaluated for the microcapsules. The retention of antioxidant activity after encapsulation varied from 76% to 80% of its activity in the oily extract, whereas the preservation of carotenoids in microcapsules was between 84% and 86%.
KW - Antioxidant activity
KW - Carotenoids
KW - Chilli
KW - Microencapsulates
KW - Non-aqueous extract
UR - http://www.scopus.com/inward/record.url?scp=84860841702&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2012.03.032
DO - 10.1016/j.jfoodeng.2012.03.032
M3 - Artículo
SN - 0260-8774
VL - 112
SP - 29
EP - 37
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1-2
ER -