Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility
An astaxanthin-containing lipid extract from shrimp waste was encapsulated by spray drying to expand its use as a food ingredient. Maltodextrin and gum arabic, separately or mixed, were employed as encapsulating matrices. Morphological characterization revealed the formation of particles, ≈6 μm in diameter, with a broad size distribution, in which the oil was efficiently encapsulated (EE > 90%) in droplet form. Encapsulation prompted lipid oxidation to some extent, attributed to the thermal treatment applied to produce the particles and to the increase of the surface area. However, the absence of accumulation of hydroperoxides from day 30 onwards, the decomposition of TBARS at the end of the storage period, and the low values found in absolute terms, indicate that the lipid extract was relatively stable during storage (110 days at 5 ± 2 °C, 0% RH, in darkness). The powders obtained showed high water solubility (≥92%), resulting in increases in astaxanthin bioaccessibility and antioxidant activity up to 11-fold and 18-fold, respectively, and partial hydrolysis of astaxanthin mono- and/or diesters, after simulated gastrointestinal digestion. In conclusion, encapsulated spray-dried lipid extract from shrimp waste has potential as a food coloring and functional ingredient.
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Elsevier
2016
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Subjects: | Encapsulation, Spray drying, Oxidation, Antioxidant, Carotenoids, |
Online Access: | http://hdl.handle.net/10261/171575 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 |
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dig-ictan-es-10261-1715752020-12-10T16:23:37Z Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility Montero García, Pilar Calvo, Marta Gómez Guillén, M. C. Gómez Estaca, Joaquín Consejo Superior de Investigaciones Científicas (España) Ministerio de Economía y Competitividad (España) Encapsulation Spray drying Oxidation Antioxidant Carotenoids An astaxanthin-containing lipid extract from shrimp waste was encapsulated by spray drying to expand its use as a food ingredient. Maltodextrin and gum arabic, separately or mixed, were employed as encapsulating matrices. Morphological characterization revealed the formation of particles, ≈6 μm in diameter, with a broad size distribution, in which the oil was efficiently encapsulated (EE > 90%) in droplet form. Encapsulation prompted lipid oxidation to some extent, attributed to the thermal treatment applied to produce the particles and to the increase of the surface area. However, the absence of accumulation of hydroperoxides from day 30 onwards, the decomposition of TBARS at the end of the storage period, and the low values found in absolute terms, indicate that the lipid extract was relatively stable during storage (110 days at 5 ± 2 °C, 0% RH, in darkness). The powders obtained showed high water solubility (≥92%), resulting in increases in astaxanthin bioaccessibility and antioxidant activity up to 11-fold and 18-fold, respectively, and partial hydrolysis of astaxanthin mono- and/or diesters, after simulated gastrointestinal digestion. In conclusion, encapsulated spray-dried lipid extract from shrimp waste has potential as a food coloring and functional ingredient. The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through projects AGL2011-27607, AGL2014-52825, and 201370E036, and for J. Gómez-Estaca's “Juan de la Cierva” fellowship. Peer Reviewed 2018-10-25T10:25:45Z 2018-10-25T10:25:45Z 2016 2018-10-25T10:25:45Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.lwt.2016.02.040 issn: 0023-6438 LWT - Food Science and Tecnology 70: 229-236 (2016) http://hdl.handle.net/10261/171575 10.1016/j.lwt.2016.02.040 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-R Sí none Elsevier |
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Encapsulation Spray drying Oxidation Antioxidant Carotenoids Encapsulation Spray drying Oxidation Antioxidant Carotenoids |
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Encapsulation Spray drying Oxidation Antioxidant Carotenoids Encapsulation Spray drying Oxidation Antioxidant Carotenoids Montero García, Pilar Calvo, Marta Gómez Guillén, M. C. Gómez Estaca, Joaquín Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
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An astaxanthin-containing lipid extract from shrimp waste was encapsulated by spray drying to expand its use as a food ingredient. Maltodextrin and gum arabic, separately or mixed, were employed as encapsulating matrices. Morphological characterization revealed the formation of particles, ≈6 μm in diameter, with a broad size distribution, in which the oil was efficiently encapsulated (EE > 90%) in droplet form. Encapsulation prompted lipid oxidation to some extent, attributed to the thermal treatment applied to produce the particles and to the increase of the surface area. However, the absence of accumulation of hydroperoxides from day 30 onwards, the decomposition of TBARS at the end of the storage period, and the low values found in absolute terms, indicate that the lipid extract was relatively stable during storage (110 days at 5 ± 2 °C, 0% RH, in darkness). The powders obtained showed high water solubility (≥92%), resulting in increases in astaxanthin bioaccessibility and antioxidant activity up to 11-fold and 18-fold, respectively, and partial hydrolysis of astaxanthin mono- and/or diesters, after simulated gastrointestinal digestion. In conclusion, encapsulated spray-dried lipid extract from shrimp waste has potential as a food coloring and functional ingredient. |
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Consejo Superior de Investigaciones Científicas (España) |
author_facet |
Consejo Superior de Investigaciones Científicas (España) Montero García, Pilar Calvo, Marta Gómez Guillén, M. C. Gómez Estaca, Joaquín |
format |
artículo |
topic_facet |
Encapsulation Spray drying Oxidation Antioxidant Carotenoids |
author |
Montero García, Pilar Calvo, Marta Gómez Guillén, M. C. Gómez Estaca, Joaquín |
author_sort |
Montero García, Pilar |
title |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
title_short |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
title_full |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
title_fullStr |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
title_full_unstemmed |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility |
title_sort |
microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: characterization, stability, and bioaccessibility |
publisher |
Elsevier |
publishDate |
2016 |
url |
http://hdl.handle.net/10261/171575 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 |
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