ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING
Main Article Content
Keywords
carotenes, encapsulation, microcapsules, oleoresin, powder
Abstract
The objective of this research was to evaluate the physicochemical properties and stability during controlled storage of the particles of oleoresin paprika (Capsicum annuum L.) produced by Micro and Nano spray dryer. Micro and Nano spray dryer produced micro and submicron particles, respectively. Micro and submicron particles exhibited similar values of solubility, but showed significant differences in all parameters of colour and in the moisture content and water activity. At the end of spray dried process, both powders presented significant differences in the carotenes recovery. Micro- particles showed higher content of carotenes on the surface than the submicron particles. However, both particles showed similar protection to the carotenes at the end of storage. The best storage condition for both particles was around water activity (aw) of 0.529 with about 50% carotenes retained at 30 days.
References
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Assadpour E. and Jafari S.M. 2017. Spray drying of folic acid within nano-emulsions: Optimization by Taguchi approach. Drying Technol. 35(9):1152-1160.
Assadpour E., Jafari S.M. and Maghsoudlou Y. 2017. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules. Int. J. Bio. Macromol. 95:238-247.
Ayranci E., Ayranci G., and Dogantan Z. 1990. Moisture sorption isotherms of dried apricot, fig and raisin at 20°C and 30C. J. Food Sci. 55:1591-1593.
Beristain C.I., Azuara E. and Vernon-Carter E.J. 2002. Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. J. Food Sci. 67:206-211.
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Büchi Incorporation. 2018. Nano Spray Drieronline brochure, www.buchi.com/Nano-Spray-Dryer.
Cano-Chauca M., Stringheta P.C., Ramos A.M. and Cal-Vidal J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov. Food Sci. Emerg. 6:420-428.
Chen B., Sun W., Wang C. and Gou X. 2017. Size-dependent impact of inorganic nanoparticles on sulfamethoxazole adsorption by carbon nanotubes. Chem. Eng. J. 316:160-170.
Chen J., Shi J., Xue S.J. and Ma Y. 2009. Comparison of lycopene stability in water-and oil-based food model systems under thermal-and light-irradiation treatments. LWT-Food Sci. Technol. 42:740-747.
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Desobry S.A., Netto F.M. and Labuza T.P. 1999. Influence of maltodextrin system at an equivalent 25DE on encapsulated B-carotene loss during storage. J. Food Process. Pres. 23:39-55.
Fery A. and Weinkamer R. 2007. Mechanical properties of micro- and nanocapsules: Single-capsule measurements. Polymer. 48(25):7221-7235.
Goula M.A. and Adamopoulos K.G. 2005. Spray-drying of tomato pulp in dehumidified air. II. The effect on powder properties. J. Food Eng. 66:35-42.
Hategekimana J., Masamba K.G., Jianguo Ma J. and Zhong F. 2015. Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability. Carbohyd. Polym. 124:172-179.
Hornero D., and Mínguez M.I. 2001. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika y red pepper oleoresins. J. Agric. Food Chem. 49:3584-3588.
Jafari S.M., Assadpoor E., He Y. and Bhandari B. 2008. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technol. 26(7):816-835.
Jafari S.M., He Y. and Bhandari B. 2007. Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technol. 25(6):1081-1089.
Jafari S.M., He Y. and Bhandari B. 2017. An overview of nano-encapsulation techniques and their classification. In: Jafari SM (ed). Nano-encapsulation Technologies for the Food and Nutraceutical Industries. Elsevier. Inc. New York.
Kagami Y., Sugimura S., Fujishima N., Matsuda K., Kometani T. and Matsumura T. 2003. Oxidative stability, structure and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. J. Food Sci. 68:2248-2255.
Kaya S. and Kahyaoglu T. 2005. Thermodynamic properties and sorption equilibrium of pestil (grape leather). J. Food Eng. 71:200-207.
Lee S.H., Ng W.K., Chan H.K. and Tan R.B.H. 2011. Nano spray drying: A novel method for preparing protein nanoparticles for protein therapy. Int. J. Pharm. 403:192-200.
Li X., Anton N., Apargaus C., Belleteix F. and Vandamme T.F. 2010. Nanoparticles by spray drying using innovative new technology: The Büchi Nano Spray Dryer B-90. J. Control Release 147:304-310.
Masters K (1976) Spray Drying. Wiley, London.
Mehrnia M.A., Jafari S.M., Makhmal-Zadeh B.S. and Maghsoudlou Y. 2017. Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocolloids. 66:259-267.
Mihindukulasuriya S.D.F. and Lim L.T. 2013. Oxygen detection using UV-activated electrospun poly (ethylene oxide) fibers encapsulated with TiO2 nanoparticles. J. Mater Sci. 48:5489-98.
Mudric S.Z., Gašic U.M., Dramicanin A.M., Ciric, I.Z., Milojkovic-Opsenica D.M., Popovic Dordevic J.B., Momirovic N.M. and Tešic Z.L. 2017. The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. Food Chem. 217:705-715.
Nunes I.L., and Mercadante A.Z. 2007. Encapsulation of lycopene using spray-drying and molecular inclusion processes. Braz. Arch. Biol. Technol. 50:893-900.
Rascón M., Bonilla E., García H.S., Salgado M.A., Gonzalez?Arnao M.T. and Beristain C.I. 2015. Tg and a was criteria for the oxidative stability of spray?dried encapsulated paprika oleoresin. Eur. Food Res. Technol.241:217-225.
Rascón M.P., Beristain C.I., García H.S. and Salgado M.A. 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum arabic and soy protein isolate as wall materials. LWT-Food Sci. Technol. 44:549-557.
Rodríguez-Amaya B.D. 2016. Natural food pigments and colorants. Curr Opin Food Sci 7: 20-26.
Schmid K., Arpagaus, C. and Friess, W., 2010. Evaluation of the Nano Spray Dryer B-90 for pharmaceutical applications. Pharm. Dev. Technol 1-8.
Schuck P., Dolivet P.A., Méjean S., Zhu P., Blanchard E. and Jeantet R. 2008. Drying by desorption: a tool to determine spray drying parameters. J. Food Eng. 94:199-204.
Valenzuela C. and Aguilera J.M. 2015. Effects of maltodextrin on hygroscopicity and crispness of apple leathers. J.Food Eng. 144:1-9.
Viveros-Contreras R., Tellez-Medina D.I., Perea-Flores M.J., Alamilla-Beltrán L., Cornejo-Mazon M., Beristain-Guevara C.I., Azuara-Nieto E. and Gutierrez-Lopez G.F. 2013. Encapsulation of ascorbic acid into calcium alginate matrices through coacervation coupled to freeze drying. Rev. Mex. Ing. Quim. 12(1):29-39.
Wagner L.A. and Warthesen J.J. 1995. Stability of spray-dried encapsulated carrot carotene. J. Food Sci. 60:1048-1053.
Weisser H. 1985. Influence of temperature on sorption equilibria. In: Simato D. and Multon J.L. (eds). Properties of water in foods: in Relation to Quality and Stability. Springer Netherlands.
Zou J. and Rezaee R. 2016. Effect of particle size on high-pressure methane adsorption of coal. Petroleum Res. 1:53-58.
Abdullah E.C. and Geldart D. 1999. The use of bulk density measurements as flowability indicators. J. Powder Technol. 102(2):151-165.
Abdul-Manap N.R., Shamsudin R., Norhafsam-Maghpon M., Abdul-Hamid M.A. and Jalar A. 2018. Adsorption isotherm and kinetic study of gas-solid system of formaldehyde on oil palm mesocarp bio-char: Pyrolysis effect. J. Environ. Chem. Eng. 6:970-983.
Alamilla-Beltrán L., Chanona-Pérez J., Jiménez-Aparicio A.R. and Gutierrez-López G.F. 2005. Description of morphological changes of particles along spray drying.J. Food. Eng. 67:179-184.
Arpagaus C., Collenberg A., Rütti D., Assadpour E. and Jafari S.M. 2018. Nano spray drying for encapsulation of pharmaceuticals. Int. J. Pharm. 546:194-214.
Assadpour E. and Jafari S.M. 2017. Spray drying of folic acid within nano-emulsions: Optimization by Taguchi approach. Drying Technol. 35(9):1152-1160.
Assadpour E., Jafari S.M. and Maghsoudlou Y. 2017. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules. Int. J. Bio. Macromol. 95:238-247.
Ayranci E., Ayranci G., and Dogantan Z. 1990. Moisture sorption isotherms of dried apricot, fig and raisin at 20°C and 30C. J. Food Sci. 55:1591-1593.
Beristain C.I., Azuara E. and Vernon-Carter E.J. 2002. Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. J. Food Sci. 67:206-211.
Bigetti-Guergoletto K., Busanello M. and Garcia S. 2017. Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying. LWT-Food Sci. Technol. 80:321-327.
Büchi Incorporation. 2018. Nano Spray Drieronline brochure, www.buchi.com/Nano-Spray-Dryer.
Cano-Chauca M., Stringheta P.C., Ramos A.M. and Cal-Vidal J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov. Food Sci. Emerg. 6:420-428.
Chen B., Sun W., Wang C. and Gou X. 2017. Size-dependent impact of inorganic nanoparticles on sulfamethoxazole adsorption by carbon nanotubes. Chem. Eng. J. 316:160-170.
Chen J., Shi J., Xue S.J. and Ma Y. 2009. Comparison of lycopene stability in water-and oil-based food model systems under thermal-and light-irradiation treatments. LWT-Food Sci. Technol. 42:740-747.
Desobry S.A., Netto F.M. and Labuza T.P. 1997. Comparison of spray-drying, drum-drying and freeze-drying for b-carotene encapsulation and preservation. J. Food Sci. 62(6):1158-1162.
Desobry S.A., Netto F.M. and Labuza T.P. 1999. Influence of maltodextrin system at an equivalent 25DE on encapsulated B-carotene loss during storage. J. Food Process. Pres. 23:39-55.
Fery A. and Weinkamer R. 2007. Mechanical properties of micro- and nanocapsules: Single-capsule measurements. Polymer. 48(25):7221-7235.
Goula M.A. and Adamopoulos K.G. 2005. Spray-drying of tomato pulp in dehumidified air. II. The effect on powder properties. J. Food Eng. 66:35-42.
Hategekimana J., Masamba K.G., Jianguo Ma J. and Zhong F. 2015. Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability. Carbohyd. Polym. 124:172-179.
Hornero D., and Mínguez M.I. 2001. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika y red pepper oleoresins. J. Agric. Food Chem. 49:3584-3588.
Jafari S.M., Assadpoor E., He Y. and Bhandari B. 2008. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technol. 26(7):816-835.
Jafari S.M., He Y. and Bhandari B. 2007. Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technol. 25(6):1081-1089.
Jafari S.M., He Y. and Bhandari B. 2017. An overview of nano-encapsulation techniques and their classification. In: Jafari SM (ed). Nano-encapsulation Technologies for the Food and Nutraceutical Industries. Elsevier. Inc. New York.
Kagami Y., Sugimura S., Fujishima N., Matsuda K., Kometani T. and Matsumura T. 2003. Oxidative stability, structure and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. J. Food Sci. 68:2248-2255.
Kaya S. and Kahyaoglu T. 2005. Thermodynamic properties and sorption equilibrium of pestil (grape leather). J. Food Eng. 71:200-207.
Lee S.H., Ng W.K., Chan H.K. and Tan R.B.H. 2011. Nano spray drying: A novel method for preparing protein nanoparticles for protein therapy. Int. J. Pharm. 403:192-200.
Li X., Anton N., Apargaus C., Belleteix F. and Vandamme T.F. 2010. Nanoparticles by spray drying using innovative new technology: The Büchi Nano Spray Dryer B-90. J. Control Release 147:304-310.
Masters K (1976) Spray Drying. Wiley, London.
Mehrnia M.A., Jafari S.M., Makhmal-Zadeh B.S. and Maghsoudlou Y. 2017. Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocolloids. 66:259-267.
Mihindukulasuriya S.D.F. and Lim L.T. 2013. Oxygen detection using UV-activated electrospun poly (ethylene oxide) fibers encapsulated with TiO2 nanoparticles. J. Mater Sci. 48:5489-98.
Mudric S.Z., Gašic U.M., Dramicanin A.M., Ciric, I.Z., Milojkovic-Opsenica D.M., Popovic Dordevic J.B., Momirovic N.M. and Tešic Z.L. 2017. The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. Food Chem. 217:705-715.
Nunes I.L., and Mercadante A.Z. 2007. Encapsulation of lycopene using spray-drying and molecular inclusion processes. Braz. Arch. Biol. Technol. 50:893-900.
Rascón M., Bonilla E., García H.S., Salgado M.A., Gonzalez?Arnao M.T. and Beristain C.I. 2015. Tg and a was criteria for the oxidative stability of spray?dried encapsulated paprika oleoresin. Eur. Food Res. Technol.241:217-225.
Rascón M.P., Beristain C.I., García H.S. and Salgado M.A. 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum arabic and soy protein isolate as wall materials. LWT-Food Sci. Technol. 44:549-557.
Rodríguez-Amaya B.D. 2016. Natural food pigments and colorants. Curr Opin Food Sci 7: 20-26.
Schmid K., Arpagaus, C. and Friess, W., 2010. Evaluation of the Nano Spray Dryer B-90 for pharmaceutical applications. Pharm. Dev. Technol 1-8.
Schuck P., Dolivet P.A., Méjean S., Zhu P., Blanchard E. and Jeantet R. 2008. Drying by desorption: a tool to determine spray drying parameters. J. Food Eng. 94:199-204.
Valenzuela C. and Aguilera J.M. 2015. Effects of maltodextrin on hygroscopicity and crispness of apple leathers. J.Food Eng. 144:1-9.
Viveros-Contreras R., Tellez-Medina D.I., Perea-Flores M.J., Alamilla-Beltrán L., Cornejo-Mazon M., Beristain-Guevara C.I., Azuara-Nieto E. and Gutierrez-Lopez G.F. 2013. Encapsulation of ascorbic acid into calcium alginate matrices through coacervation coupled to freeze drying. Rev. Mex. Ing. Quim. 12(1):29-39.
Wagner L.A. and Warthesen J.J. 1995. Stability of spray-dried encapsulated carrot carotene. J. Food Sci. 60:1048-1053.
Weisser H. 1985. Influence of temperature on sorption equilibria. In: Simato D. and Multon J.L. (eds). Properties of water in foods: in Relation to Quality and Stability. Springer Netherlands.
Zou J. and Rezaee R. 2016. Effect of particle size on high-pressure methane adsorption of coal. Petroleum Res. 1:53-58.
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Aug 30, 2018
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DÍAZ, D., LUGO, E., PASCUAL-PINEDA, L., & JIMÉNEZ-FERNÁNDEZ, M. (2018). ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1253
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How to Cite
DÍAZ, D., LUGO, E., PASCUAL-PINEDA, L., & JIMÉNEZ-FERNÁNDEZ, M. (2018). ENCAPSULATION OF CAROTENOID-RICH PAPRIKA OLEORESIN THROUGH TRADITIONAL AND NANO SPRAY DRYING. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1253