Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying

Authors

  • Jordana Corralo Spada,

    Corresponding author
    1.  Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS  90040-040, Brazil
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  • Ligia Damasceno Ferreira Marczak,

    1.  Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS  90040-040, Brazil
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  • Isabel Cristina Tessaro,

    1.  Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS  90040-040, Brazil
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  • Caciano Pelayo Zapata Noreña

    1.  Institute of Food Science and Technology, UFRGS, Av. Bento Gonçalves, 9500, Porto Alegre, RS 91501-970, Brazil
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E-mail: jcorralospada@yahoo.com.br

Summary

Beta-carotene was microencapsulated by freeze-drying using native pinhão starch, hydrolysed pinhão starch 6 dextrose equivalent (DE), hydrolysed pinhão starch 12 DE and the mixture of these materials with gelatin as coating material. The purpose of this research was to produce and characterize these microcapsules. The capsules’ efficiency, surface content, moisture, morphology, solubility, particle size and glass transition temperature were analysed. The hydrolysed pinhão starch 12 DE showed the highest total β-carotene content and the lowest surface β-carotene content, unlike the native starch. Using scanning electron microscopy, it was observed that all microcapsules presented undefined shapes. The samples with gelatin had wider particle size distribution, higher diameters, lower solubility and higher glass transition temperature when compared with other the samples. Results obtained suggest that the modified pinhão starch can be considered as potential wall material for encapsulation of β-carotene.

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