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标题：Co-crystallization of paprika oleoresin and storage stability study
其他标题：Co-crystallization of paprika oleoresin and storage stability study
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作者：FEDERZONI, Veronica ; ALVIM, Izabela Dutra ; FADINI, Ana Lúcia 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
页码：182-189
DOI：10.1590/fst.41617
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.
关键词：co-crystallization; paprika oleoresin; β-carotene; stability; kinetics; color.
其他关键词：co-crystallization;paprika oleoresin;β-carotene;stability;kinetics;color