Α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study.
Food Chem
; 199: 684-93, 2016 May 15.
Article
em En
| MEDLINE
| ID: mdl-26776025
ABSTRACT
Here we describe the encapsulation in α-cyclodextrins (α-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/α-CD complexes, compared to the corresponding free oleoresins, was also monitored over time in different combinations of storage conditions. Regardless of light, storage at 25°C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. α-CD encapsulation improved the stability of most bioactive compounds. Storage at 4°C synergized with encapsulation in preventing degradation of bioactives. Unlike all other antioxidants, lycopene in tomato oleoresin/α-CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Extratos Vegetais
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Carotenoides
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Espectroscopia de Infravermelho com Transformada de Fourier
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Alfa-Ciclodextrinas
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Ácidos Graxos
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Itália