Microencapsulation of annatto and stability evaluation´s

Authors

DOI:

https://doi.org/10.33448/rsd-v10i9.18179

Keywords:

Encapsulating agents ; Bixin; Colorimetry; Food dyes; Microcapsules.

Abstract

Microencapsulation is a process based on confining the active species (colorant) inside a microscopic capsule, which can confer it protection against labile factors such as light, heat and oxidation. Such technique has been used in the flavoring industry and has a great potential for solving problems related to the use of natural colorants. Thus, this work aimed to apply the microencapsulation technique on natural colorants to enhance their stability and increase their use as food ingredients. The process of encapsulating by spray drying was employed. The colorant chosen was bixin, which is a liposoluble fraction of the pigment urucum (Bixa orellana, L) and the encapsulating agents were maltodextrin, gum arabic and b-cyclodextrin. From these agents, various formulations were obtained by using each agent separately or mixed, followed by stability tests for the micro encapsulated products and for norbixinate (urucum hydrosoluble fraction), used as a control to evaluate the light factor. The microencapsulated products were found to be more stable than the pigment without microencapsulation. Among them, those composed by formulations of gum arabic and maltodextrin mixtures led, in general, to the best performances. The b-cyclodextrin agent was found to be a rather efficient encapsulating agent. Despite its high cost, it is a viable option to increase the stability of natural pigments.

References

Balem, T. A., Alves, E. O., Coelho, J. C., Mello, A. L. P. (2017). Food transformations in modern society: the colonization of natural food by industrial food. Revista Espacios, 38(47), 5-18.

Bara, M. T. F., Vanetti, M. C. D. (1992) Atividade microbiana de corantes naturais sobre microrganismos patogênicos veiculados por alimentos. Revista Brasileira de Corantes Naturais, 1(1), 194-200.

Beristiain, C. I., Carter, E. J. V. (1994). Utilization of mesquite (Prosopis juliflora) gum as stabilizing agente for spray dried encapsulated orange peel oil. Dry Technology, 12(7). 1727-1733. 10.1080/07373939408962195

Bonde. Entenda os benefícios dos corantes naturais para a saúde. (2021). https://www.bonde.com.br/saude/nutricao/entenda-os-beneficios-dos-corantes-naturais-para-a-saude-247325.html.

Carmo, E. L., Fernandes, R. V. B., Borges, S. V. (2015). Microencapsulação por spray drying, novos biopolímeros e aplicações na tecnologia de alimentos. Journal of Chemical Engineering and Chemistry. 1(2), 30–44. 10.18540/jcecvl1iss2pp30-44

Carvalho, P. R. N., Sarantóploulos, G. L., Shirose, I., Silva, M. G. (1993). Estudo de vida-de-prateleira do corante (bixina) extraído das sementes de urucum (Bixa orellana, L). Coletânea do ITAL, 23(1), 98-104.

Carvalho, P. R. N. (1992). Corantes de urucum hidrossolúveis. Revista Brasileira de Corantes Naturais, 1(1), 244-245.

Constant, P. B. L. (1999). Microencapsulamento de bixina: agentes encapsulantes, avaliação da qualidade e aplicações. (Dissertação de Mestrado) Universidade Federal de Viçosa, Viçosa, MG.

Constant, P. B. L., Melo, T. S., Pimentel, A. A., Araujo, R. R. S., Fanchiotti, F. E., Silva, A. G., Santos, J. A. B. (2020) Application of microencapsulated bixin in food systems. Brazilian Journal of Development. 6(7). 47604-47617. 10.34117/bjdv6n7-411

Coutinho, M. A. S., Lima, E. C., Guimarães, M. M. M., Matos, A. Z. G., Alves, A. L., Silva, R. B., Viana, V. G. F. (2016). Determinação da eficácia de diferentes solventes orgânicos na dissolução dos corantes naturais bixina e norbixina. Revista UniVap. 22(40). 10.18066/revistaunivapv22i40.934

Dziezak, J. D. (1988). Microencapsulation and encapsulated ingredients. Food Technology, 42(4), 136-148.

Fabri, E. G.; Teramoto, J. R. S. (2015). Urucum: fonte de corantes naturais. Horticultura Brasileira, 33(1). 10.1590/S0102-053620150000100023

Guimarães, I. S. S. (1996). Corantes naturais: sucedâneos dos artificiais. Revista Brasileira de Corantes Naturais, 2(1), 98-110.

Instituto Adolfo Lutz. Normas analíticas do Instituto adolfo Lutz. 31.ed. São Paulo, SP.

Jackson, L. S., Lee, K. (1991). Microencapsulation and the food industry. Lebensmittel-Wissenschaft und -Technologie, 24(4), 289-297.

King, A.H.(1995). Encapsulation of food ingredients: a review of available technology, focusing hidrocolloids. In: Risch, S. J., Reineccius, G. A., Encapsulation and controlled release of food ingredients. Washington, DC: ACS. (ACS Symposium Series 590).

McKeown, G.G., Mark, E. (1962). The composition of oil-soluble annatto food colors. Journal of the A.O.A.C., 45(3), 761-766.

Najar, S. V., Bobbio, F. O., Bobbio, P. A. (1988). Effects of light, air, anti-oxidants and pro-oxidants on anntto extracts (bixa orellana). Food Chemistry, 29(4), 283-289.

Ozkan, G., Franco, P., Marco, I., Xiao, J., Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry. 272, 494-506. 10.1016/j.foodchem.2018.07.205

Pereira, K. C., Ferreira, D. C. M., Alvarenga, G. F., Pereira, M. S. S., Barcelos, M. C. S., Costa, J. M. G. (2018). Microencapsulation and release controlled by the diffusion of food ingredients produced by spray drying: a review. Brazilian Journal of Food Technology. 21, 1-9. 10.1590/1981-6723.08317

Pereira A. S., Shitsuka, D. M., Perreira, F.J., Shitsuka, R. (2018). Metodologia da pesquisa científica. UFSM. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1

Póvoa, M. E. B. (1992). Extração do corantes do urucum (Bixa orellanna L) com diversos solventes. Revista Brasileira de Corantes Naturais, 1(1), 153-157.

Ray, S.; Raychaudhuri, U.; Chakraborty, R. (2016). An overview of encapsulation ofactive compoundsused in food products by drying technology. Food Bioscience, 13, 76-83. 10.1016/j.fbio.2015.12.009

Reineccius, G. A. (1991). Carbohydrates for flavor encapsulation. Food Technology, 45(3), 144-149.

Reineccius, G. A. Flavor encapsulation. Food Rewiews International, 5(2), 147-176, 1989.

Reineccius, G. A. (1988). Spray-drying of food flavors In: Risch, S. J., Reineccius, G. A., Flavor Encapsulation. Washington, DC: ACS, 55-66. (ACS Symposium Series 370).

Risch, S. J. (1995). Encapsulation: overview of uses and techniques. In: RISCH, S. J., REINECCIUS, G. A., Encapsulation and controlled release of food ingredients. Washington, DC, (ACS Symposium Series 590). 10.1021/bk-1995-0590

Scotter, M. J., Thorpe, S. A., Reynolds, S. L., Wilson, L. A., Strutt, P. R. (1994). Characterization of the principal colouring components of annatto using higt performance liquid chromatography with photodiode-array detectio. Food Additives and Contaminants, 11(3), 301-315. 10.1080/02652039409374229

Shahidi, F., Han, X. (1993). Encapsulation of food ingredients. Critical Reviews in food Science and Nutrition, 36(6), 501-547. 10.1080/10408399309527645

Sheu, T-Y., Rosenberg, M. (1998). Microestruture of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science, 63(3), 491-494. 10.1111/j.1365-2621.1998tb15770

Silva, F. A., Bezerra, A. M. C., Fernandes, P. R. D. (2018). Testes fitoquímicos em extratos orgânicos de Bixa orellana L (Urucum). Holos. 34(2), 484-498. 10.15628/holos.2018.6929

Smirnova, S. V., Lyskovtseva, K. A., Pletnev, I. V. (2021). Extraction and determination of synthetic food dyes using tetraalkylammonium based liquid-liquid extraction. Microchemical Journal. 162. 105833-105842. :10.1016/j.microc.2020.105833

Stringheta, P. C (1991). Identificação da estrutura e estudo da estabilidade das antocianinas extraídas da inflorescência de capim gordura (Mellinis minutiflora, Pal de Beauv). (Tese de Doutorado), Universidade Estadual de Campinas, Campinas, SP.

Vaniski, R., Corti, D., Drunkler, D. A. (2017). Técnicas e materiais empregados na microencapsulação de probióticos. Brazilian Journal of Food Research. 8(1), 156-184. 10.3895/rebrapav8n1.3651.

Downloads

Published

01/08/2021

How to Cite

CONSTANT, P. B. L.; SILVA, A. G. da .; BORGES, Ângela da S.; MELO, F. O.; FANCHIOTTI, F. E. .; SILVA , F. L. A. T. da; STRINGHETA, P. C. Microencapsulation of annatto and stability evaluation´s. Research, Society and Development, [S. l.], v. 10, n. 9, p. e51910918179, 2021. DOI: 10.33448/rsd-v10i9.18179. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/18179. Acesso em: 19 apr. 2024.

Issue

Vol. 10 No. 9

Section

Agrarian and Biological Sciences

License

Copyright (c) 2021 Patrícia Beltrão Lessa Constant; Andréa Gomes da Silva; Ângela da Silva Borges; Filipe Oliveira Melo; Flávia Escapini Fanchiotti; Flávia Luiza Araújo Tavares da Silva ; Paulo César Stringheta

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.