Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying

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• 作者：Andrea Yazmin Guadarrama-Lezama^a ; Lidia Dorantes-Alvarez^a ; Maria Eugenia Jaramillo-Flores^a ; Cé ; sar Pé ; rez-Alonso^b ; Keshavan Niranjan^c ; Gustavo Fidel Gutié ; rrez-Ló ; pez^a ; Liliana Alamilla-Beltrá ; n^a ; ^{liliana.alamilla@gmail.com}
• 关键词：Chilli ; Carotenoids ; Non-aqueous extract ; Antioxidant activity ; Microencapsulates
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：September, 2012
• 卷：112
• 期：1-2
• 页码：29-37
• 文件大小：552 K

摘要

Antimicrobial, antioxidant, and pro-vitamin properties have been attributed to Capsicum based on the carotenoid and polyphenolic compound content. The aim of this study was to obtain and characterize non-aqueous extracts of Capsicum annuum L. (chilli) using three different oils (corn, sunflower, and safflower) as well as their microencapsulates. Corn extract showed better antioxidant activity and total carotenoid content (as 尾-carotene) than sunflower and safflower extracts. The extracts were encapsulated by spray-drying with a biopolymers:extract-solution ratio of 4:1 (w/w). The biopolymers were gum Arabic and maltodextrin. In addition, the encapsulation efficiency, mean particle size, morphology, water activity, moisture content, and stability were evaluated for the microcapsules. The retention of antioxidant activity after encapsulation varied from 76%to 80%of its activity in the oily extract, whereas the preservation of carotenoids in microcapsules was between 84%and 86%.