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

Authors
  • Pérez-Monterroza, Ezequiel José
  • Chaux-Gutiérrez, Ana María
  • Franco, Célia Maria Landi
  • Nicoletti, Vânia Regina
Publication Date
Jun 26, 2018
Source
Repositório Institucional UNESP
Keywords
Language
English
License
Unknown
External links

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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