title: Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin: stability, solubility, and food application.
abstract: Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility, and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural light, showed color retention of 78%, while microencapsulated curcumin 1:20 showed color retention of 71%. Differential scanning calorimetry and thermogravimetry provided an indication of interaction between colorants and maltodextrin. Photoacoustic spectroscopy (PAS) showed that free and microencapsulated colorants exhibited high rates of absorption throughout the measured spectral region. This work evidenced that the freeze-drying process is favorable for microencapsulation of curcumin by maltodextrin, providing improved solubility to the microencapsulated colorant. Both microencapsulated colorants showed relevant results for use in a wide range of pH and food applications. The PAS technique was useful for the evaluation of the stability of free and microencapsulated colorants.
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá, Maringá, PR, Brazil.
authors.forename: Mirian
authors.initials: M
authors.lastname: Sousdaleff
authors.forename: Mauro Luciano
authors.initials: ML
authors.lastname: Baesso
authors.forename: Antonio
authors.initials: A
authors.lastname: Medina Neto
authors.forename: Ana Cláudia
authors.initials: AC
authors.lastname: Nogueira
authors.forename: Vanessa Aparecida
authors.initials: VA
authors.lastname: Marcolino
authors.forename: Graciette
authors.initials: G
authors.lastname: Matioli
mesh_terms: D002338:Carotenoids / Q000737:chemistry*; D003116:Color; D003474:Curcumin / Q000737:chemistry*; D004339:Drug Compounding / Q000379:methods*; D004355:Drug Stability; D005505:Food Coloring Agents / Q000737:chemistry; D005524:Food Technology; D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D008027:Light; D061088:Photoacoustic Techniques; D011134:Polysaccharides / Q000737:chemistry*; D012995:Solubility; D013057:Spectrum Analysis / Q000379:methods
chemical_list: D005505:Food Coloring Agents; D011134:Polysaccharides; D002338:Carotenoids; C008315:maltodextrin; D003474:Curcumin