Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

• Main Authors: Michelle Barboza NOGUEIRA, Caroline Furtado PRESTES, Janaina Fernandes de Medeiros BURKERT
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: pigments; microbial cultures; microcapsules
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001&lng=en&tlng=en

Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic event – typical of the free extract after encapsulation – did not occur.