TY - JOUR
T1 - Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation
AU - García-Tejeda, Yunia Verónica
AU - Salinas-Moreno, Yolanda
AU - Martínez-Bustos, Fernando
N1 - Publisher Copyright:
© 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
PY - 2015/4/1
Y1 - 2015/4/1
N2 - Encapsulation by spray drying of purple maize anthocyanins was carried out using encapsulating agents produced from maize starch derivatives. Normal and waxy maize starches were hydrolyzed with hydrochloric acid and were esterified with acetic anhydride before extrusion process. The influence of different derivative starches as encapsulating agents were investigated regarding the morphology (SEM), encapsulation efficiency (EE), adsorption isotherms and anthocyanins retention (AR) after 30 days of storage at different aw (0.11-0.94) at 40 °C. SEM images showed spherical microparticles with rough surfaces. The values of EE were higher in starch derivatives with respect to hydrolyzed native normal and waxy maize starches. After storage, microparticles produced with acetylated normal maize starch had the highest AR in the range of 0.11-0.75 aw. It was found that the experimental data were well represented by means of the GAB and Peleg models.
AB - Encapsulation by spray drying of purple maize anthocyanins was carried out using encapsulating agents produced from maize starch derivatives. Normal and waxy maize starches were hydrolyzed with hydrochloric acid and were esterified with acetic anhydride before extrusion process. The influence of different derivative starches as encapsulating agents were investigated regarding the morphology (SEM), encapsulation efficiency (EE), adsorption isotherms and anthocyanins retention (AR) after 30 days of storage at different aw (0.11-0.94) at 40 °C. SEM images showed spherical microparticles with rough surfaces. The values of EE were higher in starch derivatives with respect to hydrolyzed native normal and waxy maize starches. After storage, microparticles produced with acetylated normal maize starch had the highest AR in the range of 0.11-0.75 aw. It was found that the experimental data were well represented by means of the GAB and Peleg models.
KW - Acetylation
KW - Encapsulation
KW - Hydrolyzed starch
KW - Maize anthocyanins
KW - Spray drying
KW - Storage stability
UR - http://www.scopus.com/inward/record.url?scp=84927548249&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2014.10.003
DO - 10.1016/j.fbp.2014.10.003
M3 - Artículo
SN - 0960-3085
VL - 94
SP - 717
EP - 726
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -