Microencapsulation of betanin in monodisperse W/O/W emulsions

被引：25

作者：

Eskildsen Pagano, Ana Paula ^{[1
]}

Khalid, Nauman ^{[2
]}

Kobayashi, Isao ^{[3
]}

Nakajima, Mitsutoshi ^{[3
,4
]}

Neves, Marcos Antonio ^{[3
,4
]}

Bastos, Erick Leite ^{[1
]}

机构：

[1] Univ Sao Paulo, Inst Quim, Dept Quim Fundamental, Sao Paulo, Brazil

[2] Univ Management & Technol, Sch Food & Agr Sci, Lahore 54000, Pakistan

[3] NARO, Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan

[4] Univ Tsukuba, Fac Life & Environm Sci, 1-1-1 Tennoudai, Tsukuba, Ibaraki 3058572, Japan

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 109卷

基金：

巴西圣保罗研究基金会;

关键词：

Beetroots; Betalain; Betanin; Monodisperse emulsion; Pigment stabilization; Microchannel emulsification; MICROCHANNEL EMULSIFICATION; DROPLET FORMATION; STABILITY; DEGRADATION; STABILIZATION; ENCAPSULATION; FORMULATION; BETALAIN; COLOR; ACID;

D O I：

10.1016/j.foodres.2018.04.053

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heal and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple emulsions are scarce. Here we describe the encapsulation of E162, spray-dried beetroot juice and betanin in a monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions by using microchannel emulsification. We compare the tinctorial strength of the encapsulated pigments and investigate the effect of temperature, storage period and pigment concentration on emulsion stability and color. Betanin increases the overall stability of the W/O/W emulsion, reduce the oil droplet size and improve size distribution when compared to the negative control without pigment and to emulsions containing betanin from other sources.

引用

页码：489 / 496

页数：8

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