Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions
Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions
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DOI：
10.1016/j.foodhyd.2013.02.009
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发表时间：
2013-08
影响因子：
10.7
通讯作者：
Yue Zhang;Q. Zhong
中科院分区：
文献类型：
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作者：
Yue Zhang;Q. Zhong
胭脂树红是胭脂树红的主要着色剂成分，不溶于水，对温度、pH值和光胁迫的降解敏感。在这项工作中，我们研究了喷雾干燥温暖的40%v/v乙醇水溶液与解离酪蛋白酸钠（NaCas）和溶解的胭脂树橙的胶囊化过程。在喷雾干燥粉末水合后，在远离NaCas的等电点（pI）的宽pH范围内观察到透明分散体。胭脂树红的稳定性大大提高，并获得了一致的黄色。基于动态光散射，胶囊的体积长度平均粒径在分散体中为约250 nm，略大于NaCas的体积长度平均粒径，但基于原子力显微镜未观察到差异。NaCas和胭脂树红的混合物和胶囊显示出不同的荧光和FTIR光谱。在接近酪蛋白pI的pH值下，可溶性大豆多糖强烈吸附到胶囊上并使其稳定免于聚集。在本工作中研究的简单的封装方法显示了一个有前途的过程，以提高稳定性和类胡萝卜素的使用碳酸钠作为载体，特别是在透明的分散体。
Bixin, the major colorant component of annatto, is water insoluble and sensitive to degradation by temperature, pH, and light stresses. In this work, we studied an encapsulation process by spray drying warm 40% v/v aqueous ethanol solution with dissociated sodium caseinate (NaCas) and dissolved bixin. Upon hydration of spray-dried powder, transparent dispersions were observed at a wide pH range away from the isoelectric point (pI) of NaCas. The stability of bixin was much improved and the consistent yellow color was obtained. The volume–length mean particle diameters of capsules were around 250 nm in dispersions, slightly bigger than that of NaCas, based on dynamic light scattering, but the difference was not observed based on atomic force microscopy. Capsules and the mixture of NaCas and bixin showed different fluorescence and FTIR spectra. At pH near the pI of casein, soluble soybean polysaccharides adsorbed strongly onto capsules and stabilized them from aggregation. The simple encapsulation approach studied in the present work showed a promising process to enhance the stability and dispersibility of carotenoids using NaCas as a carrier, especially in transparent dispersions.