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    Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions

    Year: 2017

    Journal: J. Food Sci., Volume 82, MAR, page 659–669

    Authors: Brito-Oliveira, Thais C.; Molina, Camila V.; Netto, Flavia M.; Pinho, Samantha C.

    Organizations: CNPq (Brazil) [471689/2012-2]; FAPESP - Fundacao de Amparo a Pesquisa do Estado de Sao Paulo [2012/10367-6]

    Keywords: alpha-tocopherol; beta-carotene; lipid microparticles; palm stearin; soy protein isolate

    The objectives of this research were to study the encapsulation of beta-carotene (BC) in solid lipid microparticles (SLM) of palm stearin (PS) and stabilized with hydrolyzed soy protein isolate (HSPI), and also to investigate the effect of alpha-tocopherol (TOC) addition to the systems. Through the characterizations of SLM produced with different formulations, it was verified that systems with 5% (w/v) PS, 1.0% (w/v) HSPI, and 0.3% (w/v) xanthan gum (XG) presented the highest stability, with average diameters of approximately 1.2 mu m. This formulation was applied for the production of BC-loaded SLM, with different concentrations of TOC. In SLM containing TOC, nearly 75% of encapsulated BC was preserved after 45 d of storage. The kinetic profiles for degradation of encapsulated BC were fitted to a pseudo-1st-order model, and the results showed that the main difference among the systems with different BC: TOC ratios was the residual concentration of BC. The stability of the BC-loaded SLMs was also studied after stress conditions, and the results showed that the SLMs were able to support thermal treatments over 60 degrees C but presented low stability after different ionic strength stresses.
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