کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223219 464342 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying
ترجمه فارسی عنوان
ریزکپسوله از آستاکسانتین با ترکیب پروتئین شیر و فیبر های اسپری خشک کردن
کلمات کلیدی
میکروکنپسوله کردن، استاتسانانت، پروتئین های شیری، خشک کردن اسپری، ثبات، پودر
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Successful application of spray drying for microencapsulation of astaxanthin.
• Blends of milk proteins and soluble corn fiber are suitable wall materials.
• Selected properties of spray-dried astaxanthin powder were studied.
• Oxidative stability of the astaxanthin powders was evaluated.

This study investigated the encapsulation of astaxanthin using spray drying method to enhance its stability and application in food systems. Blends of milk protein (either whey protein isolate, WPI or sodium caseinate, SC) and carbohydrate (soluble corn fiber, SCF 70) were applied as the wall materials. The results demonstrated that spray drying could be applied to transform the stable astaxanthin emulsions into powders with reasonably good properties, including water activity, surface morphology and oxidative stability. The reconstituted emulsions also showed good stability similar to the parent emulsions. The microencapsulation efficiency was high (∼95%) for both wall systems under investigation, indicating the suitability of these wall matrices for encapsulating the hydrophobic astaxanthin.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 123, February 2014, Pages 165–171
نویسندگان
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