Co-crystallization of paprika oleoresin and storage stability study

Co-crystallization of paprika oleoresin and storage stability study

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 °...

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Bibliographic Details
Main Authors: Veronica FEDERZONI, Izabela Dutra ALVIM, Ana Lúcia FADINI, Lidiane Bataglia da SILVA, Marise Bonifácio QUEIROZ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-12-01
Series:Food Science and Technology
Subjects:
co-crystallization
paprika oleoresin
β-carotene
stability
kinetics
color
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030110&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030110&lng=en&tlng=en

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