PDF(Pubmed)
Abstract：
Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Microencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which additionally provide good amounts of nutrients. In combination with maltodextrin, the flours represent a protective barrier in stabilizing lipophilic compounds such as buriti oil for subsequent spray drying. In this work, the performance of mixtures of maltodextrin with whole azuki and lima bean flours was evaluated in the microencapsulation of buriti oil. The microcapsules showed good results for solubility (>80%), hygroscopicity (~7%), encapsulation efficiency (43.52 to 51.94%), and carotenoid retention (64.13 to 77.49%.) After 77 days of storage, the microcapsules produced maintained 87.79% and 90.16% of carotenoids, indicating that the powders have high potential for application as encapsulants in the food and pharmaceutical industries.
摘要：
缅甸油（毛里求斯flexuosaL.）富含类胡萝卜素，主要是β-胡萝卜素,作为食物有很大的应用价值，Pharmaceutical,或化妆品成分，以及一种天然色素。微囊化是保护对降解敏感的化合物如β-胡萝卜素的有前途的技术。由碳水化合物和蛋白质组成的材料，如小豆(VignaangularisL.)和利马豆(PhaseoluslunatusL.)面粉，是微囊化的替代矩阵，还提供了大量的营养。结合麦芽糊精，面粉代表了稳定亲脂性化合物如buriti油用于随后喷雾干燥的保护屏障。在这项工作中,在buriti油的微囊化中评估了麦芽糊精与整个azuki和lima豆粉的混合物的性能。微胶囊显示良好的结果的溶解度（>80％），吸湿性(~7%),封装效率（43.52至51.94%），和类胡萝卜素保留（64.13～77.49%。)储存77天后，生产的微胶囊保持了87.79%和90.16%的类胡萝卜素，这表明该粉末在食品和制药工业中作为包封剂具有很高的应用潜力。
