Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
Microencapsulation can be an alternative to minimize lycopene instability. Thus, the aim of this study was to microencapsulate lycopene by spray drying, using a modified starch (Capsul®) as an encapsulating agent, and to assess the functionality of the capsules applying them in cake. The quantity of lycopene was varied at 5, 10 and 15% in a solution containing 30% of solids in order to obtain the microcapsules. These microcapsules were evaluated as to encapsulation efficiency and morphology and then submitted to a stability test and applied in cakes. Encapsulation efficiency values varied between 21 and 29%. The microcapsules had a rounded outer surface with the formation of concavities and they varied in size. The stability test revealed that microencapsulation offered greater protection to lycopene compared to its free form and it was observed that the microcapsules were able to release pigment and color the studied food system in a homogenous manner.
Research highlights▶ It is possible to encapsulate oily solutions of lycopene using spray drying. ▶ Microencapsulation of lycopene reduced its losses in relation to free lycopene. ▶ Microcapsules presented good functionality and good potential for use in foods.
Journal: Food and Bioproducts Processing - Volume 90, Issue 1, January 2012, Pages 37–42