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Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex

AutorGómez Estaca, Joaquín ; Comunian, T. A.; Ferro-Furtado, Roselayne; Favaro-Trindade, Carmen S.
Palabras claveGelatin
Natural food coloring
Astaxanthin
Complex coacervation
Cashew gum
Fecha de publicación2016
EditorElsevier
CitaciónFood Hydrocolloids 61: 155- 162 (2016)
ResumenIn the present work, the suitability of cashew gum for forming coacervates with gelatin and encapsulating a lipid extract from shrimp waste was studied. Gelatin and cashew gum formed coacervates at pHs ranging from 4 to 4.5. They were spherical in shape and tended to aggregate and form clusters at pH 4-4.2, whereas they were formless at pH 4.3-4.5. The coacervates were able to encapsulate the lipid extract (astaxanthin encapsulation efficiency 59.9 ± 0.01%), forming multinucleated, polymorphic microcapsules with an average size of 32.7 ± 9.7 μm. An accelerated stability study (43 days/36 ± 1 °C/80% relative humidity) revealed an improvement in astaxanthin stability as a result of encapsulation. The microcapsules, which showed a water solubility of 28.6 ± 4.7%, dispersed well in plain yogurt, selected as a food matrix to evaluate their coloring capacity. The color provided to the product by the encapsulated lipid extract was different in hue to that of the non-encapsulated one, showing higher chromaticity at comparable concentrations. A trained sensory panel confirmed the improvement in coloring capacity achieved through encapsulation, although no differences in odor were found.
URIhttp://hdl.handle.net/10261/140077
DOI10.1016/j.foodhyd.2016.05.005
Identificadoresdoi: 10.1016/j.foodhyd.2016.05.005
issn: 0268-005X
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