Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584793 | Food Chemistry | 2018 | 9 Pages |
Abstract
Sea buckthorn carotenoids extracted using CO2 supercritical fluids method were encapsulated within whey proteins isolate by transglutaminase (TG) mediated crosslinking reaction, coacervation and freeze drying. The encapsulation efficiency was 36.23â¯Â±â¯1.58%, with β-carotene the major carotenoid present in the powder. The confocal analysis revealed that TG-ase mediated cross-linking reaction enhanced the complexes stability to such a manner that a double microencapsulation was performed. The powder showed an antioxidant activity of 2.16â¯Â±â¯0.14â¯mMolâ¯Trolox/g DW and an antifungal activity against Penicillium expansum MIUG M11. Four variants of domestic ice creams were obtained, with a total carotenoids content variation of 1.63â¯Â±â¯0.03â¯mg/g D.W. in sample with 2% powder and 6.38â¯Â±â¯0.04â¯mg/g D.W. in samples with 4% extract, having satisfactory antioxidant activity. The storage stability test showed a decrease in both total carotenoids content and antioxidant activity in all samples during 21â¯days at â18â¯Â°C. A protective effect of microencapsulation was evidenced.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Liliana Mihalcea, Mihaela TurturicÄ, Vasilica Barbu, Elena IoniÅ£Ä, Livia PÄtraÅcu, Mihaela CotârleÅ£, Loredana DumitraÅcu, Iuliana Aprodu, Gabriela Râpeanu, Nicoleta StÄnciuc,