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Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein

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Abstract

Microencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. Bixin powders were characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD), FT-IR spectrometry, color parameters, encapsulation efficiency, bixin release profile. In addition, the effect of whey protein (WP) on the microencapsulation process was investigated. The results obtained from DSC, X-ray diffraction and FT-IR spectrometry indicated that only in the samples prepared at 90 °C (B0WP90°C, B10WP90°C, and B20WP90°C) there was formation of crystalline structures, with melting temperatures at 117.2°, 105° and 104 °C, respectively. The possible interactions between bixin, WP and amylose starch are also discussed.

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Acknowledgements

The authors thank the Conselho Nacional para o Desenvolvimento Científico e Tecnológico (CNPq, Grant 476927/2012-9) for their financial support.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Rua Cristovão Colombo 2265, São José do Rio Preto, São Paulo, Zip Code 15054-000, Brazil

    Ezequiel José Pérez-Monterroza, Ana María Chaux-Gutiérrez, Célia Maria Landi Franco & Vânia Regina Nicoletti

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  1. Ezequiel José Pérez-Monterroza
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  2. Ana María Chaux-Gutiérrez
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  3. Célia Maria Landi Franco
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Correspondence to Ezequiel José Pérez-Monterroza.

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Fig. 6

(Supplementary Figure). UV-vis absorbance of bixin and samples at 60 °C (a), 70 °C (b) and 90 °C (DOCX 192 kb)

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Pérez-Monterroza, E.J., Chaux-Gutiérrez, A.M., Franco, C.M.L. et al. Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein. Food Biophysics 13, 343–352 (2018). https://doi.org/10.1007/s11483-018-9540-9

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  • DOI: https://doi.org/10.1007/s11483-018-9540-9

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