Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
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Resumo
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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Annatto, Melting enthalpy, Microencapsulation, Release characteristics
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Inglês
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Food Biophysics, p. 1-10.
