TY - JOUR
T1 - Effects of Storage Temperature and Water Activity on the Degradation of Carotenoids Contained in Microencapsulated Chili Extract
AU - Guadarrama-Lezama, Andrea Yazmin
AU - Jaramillo-Flores, Eugenia
AU - Gutiérrez-López, Gustavo Fidel
AU - Pérez-Alonso, César
AU - Dorantes-Álvarez, Lidia
AU - Alamilla-Beltrán, Liliana
N1 - Funding Information:
The authors thank the financial support provided for this work by the National Polytechnic Institute (IPN-Mexico) through COFAA; projects SIP 20130910 and SIP 20131024; the PIFI program; and by 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 - 2014/9
Y1 - 2014/9
N2 - The aim of this work was to evaluate the effects of storage temperature and water activity on degradation of carotenoids contained in microencapsulates of non-aqueous extracts from chili (NAEC). Total carotenoids content and adsorption isotherms of microencapsulated NAEC in a 1:1 weight ratio with gum Arabic-maltodextrin DE 20 (GA 50%-MD50%) were determined at 25, 35, and 40°C. The isotherms were fitted using the Guggenheim-Anderson-de-Boer model and their enthalpies and entropies, both differential and integral, were estimated by the Clausius-Clapeyron method. The minimum integral entropy was considered as the point of maximum stability at which water less readily participates in degradation reactions. Zones of minimum integral entropy were found between 7.56-8.30, 6.10-6.95, and 5.15-6.04 kg H2O/100 kg dried solids, corresponding to water activity (aw) of 0.210-0.239, 0.238-0.277, and 0.262-0.313 at 25, 35, and 40°C, respectively. Total carotenoids content (CT) degraded over time, but degradation of carotenoids was lower in microcapsules stored at 25°C than those stored at 35 or 40°C. The morphology of microcapsules was altered at aw > 0.6, including swelling of the polysaccharide matrix was presented, and possible subsequent dissolution of the wall material, which indicates a high rate of carotenoid degradation. When microencapsulated NAEC were storage between 0.2-0.6 of water activity, the highest glass transition temperatures were achieved. In this range, the wall materials of the microcapsules suffer less microstructural modifications, associated with the minimum level of degradation of carotenoids. Sometimes, in this water activity range, the zones of minimal entropy were observed.
AB - The aim of this work was to evaluate the effects of storage temperature and water activity on degradation of carotenoids contained in microencapsulates of non-aqueous extracts from chili (NAEC). Total carotenoids content and adsorption isotherms of microencapsulated NAEC in a 1:1 weight ratio with gum Arabic-maltodextrin DE 20 (GA 50%-MD50%) were determined at 25, 35, and 40°C. The isotherms were fitted using the Guggenheim-Anderson-de-Boer model and their enthalpies and entropies, both differential and integral, were estimated by the Clausius-Clapeyron method. The minimum integral entropy was considered as the point of maximum stability at which water less readily participates in degradation reactions. Zones of minimum integral entropy were found between 7.56-8.30, 6.10-6.95, and 5.15-6.04 kg H2O/100 kg dried solids, corresponding to water activity (aw) of 0.210-0.239, 0.238-0.277, and 0.262-0.313 at 25, 35, and 40°C, respectively. Total carotenoids content (CT) degraded over time, but degradation of carotenoids was lower in microcapsules stored at 25°C than those stored at 35 or 40°C. The morphology of microcapsules was altered at aw > 0.6, including swelling of the polysaccharide matrix was presented, and possible subsequent dissolution of the wall material, which indicates a high rate of carotenoid degradation. When microencapsulated NAEC were storage between 0.2-0.6 of water activity, the highest glass transition temperatures were achieved. In this range, the wall materials of the microcapsules suffer less microstructural modifications, associated with the minimum level of degradation of carotenoids. Sometimes, in this water activity range, the zones of minimal entropy were observed.
KW - Carotenoids
KW - Isotherms
KW - Microencapsulated
KW - Non-aqueous extract
KW - Storage temperature
UR - http://www.scopus.com/inward/record.url?scp=84904967831&partnerID=8YFLogxK
U2 - 10.1080/07373937.2014.900502
DO - 10.1080/07373937.2014.900502
M3 - Artículo
SN - 0737-3937
VL - 32
SP - 1435
EP - 1447
JO - Drying Technology
JF - Drying Technology
IS - 12
ER -