Effect of encapsulating agent mixtures on the stability and bioaccessibility of b-carotene encapsulated by freeze drying
DOI:
https://doi.org/10.18633/biotecnia.v27.2454Keywords:
microencapsulation, biopolymers, phenolic compound delivery systems, in vitro digestion, retentionAbstract
b-carotene is the most widely distributed carotenoid in foods and is characterized by its antioxidant and nutritional properties, so its consumption has health benefits. However, it is sensitive to factors such as the presence of oxygen, light and high temperatures. Therefore, the objective of the present study was to study the encapsulation process of b-carotene by freeze drying, using maltodextrin and mixtures with other encapsulating agents, evaluating the encapsulation efficiency, as well as the stability of the encapsulated b-carotene during storage at room temperature (30 °C) and refrigeration (8 °C), the antioxidant activity and bioaccessibility. The results showed that the mixtures of maltodextrin-gum Arabic and maltodextrin-soy protein presented higher encapsulation efficiency (50.40±3.96 y 49.18±5.18%) respectively. While the maltodextrin-soy milk mixture allowed the highest concentration of b-carotene to be maintained at the end of the study, as well as the one with the highest antioxidant activity (AA). Similarly, this mixture presented the highest bioaccessibility of b-carotene in the intestinal phase. Therefore, the use of different encapsulating agents for encapsulation by freeze drying could be used as a protective system and controlled release for sensitive fat-soluble compounds.
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