Characterization and singlet oxygen quenching capacity of spray-dried microcapsules of edible biopolymers containing antioxidant molecules.
Microcapsules of gum arabic or maltodextrin 20DE containing antioxidant molecules (AOx), for example, carotenoids and tocopherol derivatives, were prepared by the spray-drying technique. The properties of these microcapsules were evaluated by several techniques, such as dynamic light scattering, scanning electronic microscopy, and steady-state and time-resolved fluorescence spectroscopy of microencapsulated pyrene. The quenching of photochemically generated singlet molecular oxygen ((1)O(2)) by the AOx in homogeneous solvents as well as in microcapsule solutions was evaluated using time-resolved phosphorescence detection of (1)O(2). The quenching rate constant of the process, k(Q)(AOx), was strongly dependent on the type of the AOx. These results are explained by compartmentalization effects of the AOx in the core of the microcapsules and the accessibility of (1)O(2). The contribution of the biopolymer as quencher of (1)O(2) was also investigated. The present results can be applied to the design of edible antioxidant microcapsules within the food and cosmetic industries.
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, P.O. Box 6121, CEP 13083-862, Campinas, Brazil.
Adelia F
AF
Faria
Ricardo A
RA
Mignone
Mariana A
MA
Montenegro
Adriana Z
AZ
Mercadante
Claudio D
CD
Borsarelli
D000975:Antioxidants / Q000032:analysis*; D001704:Biopolymers / Q000737:chemistry*; D002214:Capsules / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry*; D026082:Singlet Oxygen / Q000737:chemistry*
D000975:Antioxidants; D001704:Biopolymers; D002214:Capsules; D005503:Food Additives; D026082:Singlet Oxygen