Ezequiel José Pérez Monterroza
Ana María Chaux Gutiérrez
Vânia Regina Nicoletti
Encapsulation of bixin was carried out by ultrasound treatment and alkaline method, using amylose extracted from cassava starch and high-amylose corn starch. The effect of preparation condition on bixin encapsulate was determine by employing UV-vis spectroscopy and modeled using the response surface methodology. Bixin content obtained using the alkaline method ranged from 910 to 6475.25 µg /g for encapsulate bixin inside of matrix and from 96.0 to 10330.1 µg/g for bixin on surface. Bixin encapsulate using ultrasound treatment ranged between 1234.0 to 3787.68 µg /g for bixin inside of matrix and between 267.26 to 6210.43 µg /g for bixin on the surface. Encapsulation efficiency ranged between 13.10% to 62.12% and 17.27% to 94.48% using ultrasound and the alkaline method respectively. The optimum conditions were found as 2% Amylose, 150 W and 20 min for ultrasound treatment, and 2% amylose from cassava with protein at 68°C for the alkaline method.
Para participar do debate deste artigo, faça login.