Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 63-69

  Hojjati, Mohammad ^a,b   Razavi, Seyed Hadi ^a   Rezaei, Karamatollah ^a   Gilani, Kambiz ^c  

^a UNIVERSITY OF TEHRAN   (Iran)

^b Ramin Agriculture and Natural Resources   (Iran)

^c TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Canthaxanthin; Dietzia natronolimnaea HS 1; Microencapsulation; Soluble soybean polysaccharide; Spray drying

Indexed keywords

DROPS; EMULSIFICATION; MICROSTRUCTURE; SPRAY DRYING;

CANTHAXANTHIN; DIETZIA NATRONOLIMNAEA HS-1; EMULSIFYING PROPERTY; LIGHT CONDITIONS; MICROCAPSULES; SOLUBLE SOYBEAN POLYSACCHARIDES; SPRAY-DRYING METHOD; WALL MATERIALS;

MICROENCAPSULATION;

DIETZIA NATRONOLIMNAEA; GLYCINE MAX;

EID: 79959752288     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0009-6     Document Type: Article

References (32)

1. Bhosale P, Bernstein PS. Microbial xanthophylls. Appl. Microbiol. Biot. 68: 445-455 (2005)
2. Nasrabadi MR, Razavi SH. Use of response surface methodology in a fed-batch process for optimization of tricarboxylic acid cycle intermediates to achieve high levels of canthaxanthin from Dietzia natronolimnaea HS-1. J. Biosci. Bioeng. 109: 361-368 (2010)
3. Sujak A, Gabrielska J, Milanowska J, Mazurek P, Strzaaka, K, Gruszecki W. Studies on canthaxanthin in lipid membranes. BBABiomembranes 1712: 17-28 (2005)
4. Ausich RL. Commercial opportunities for carotenoid production by biotechnology. Pure Appl. Chem. 69: 2169-2173 (1997)
5. Higuera-Ciapara I, Felix-Valenzuela L, Goycoolea FM, Arguelles-Monal W. Microencapsulation of astaxanthin in a chitosan matrix. Carbohyd. Polym. 56: 41-45 (2004)
6. Fernandez A, Torres-Giner S, Lagaron JM. Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine. Food Hydrocolloid 23: 1427-1432 (2009)
7. Shahidi F, Han XQ. Encapsulation of food ingredients. Crit. Rev. Food Sci. 33: 501-547 (1993)
8. Dziezak JD. Microencapsulation and encapsulated ingredients. Food Technol.-Chicago 42: 136-151 (1988)
9. Wagner LA, Warthesen JJ. Stability of spray-dried encapsulated carrot carotenes. J. Food Sci. 60: 1048-1053 (1995)
10. Desobry SA, Netto FM, Labuza TB. Influence of maltodextrin systems at an equivalent 25DE on encapsulated β-carotene loss during storage. J. Food Process. Pres. 23: 39-55 (1999)
11. Barbosa MI, Borsarelli CD, Mercadante AZ. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38: 989-994 (2005)
12. Shu B, Yu W, Zhao Y, Liu X. Study on microencapsulation of lycopene by spray-drying. J. Food Eng. 76: 664-669 (2006)
13. Nunes IL, Mercadante AZ. Encapsulation of lycopene using spray drying and molecular inclusion processes. Braz. Arch. Biol. Techn. 50: 893-900 (2007)
14. Blanch GP, Castillo M, Caja M, Pérez-Méndez, M, Sánchez-Cortés S. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins. Food Chem. 105: 1335-1341 (2007)
15. Desai K, Park J. Recent developments in microencapsulation of food ingredients. Dry. Technol. 23: 1361-1394 (2005)
16. Reineccius GA. Spray drying of food flavors. pp. 55-66. In: Flavor Encapsulation. Reineccius GA, Risch SJ (eds). American Chemical Society, Washington, DC, USA (1988)
17. Madea H, Nakamura A. Soluble soybean polysaccharide. pp. 693-706. In: Handbook of Hydrocolloids. 2nd ed. Phillips GO, Williams PA (eds). CRC Press, Boca Raton, FL, USA (2009)
18. Nakamura A, Furuta H, Kato M, Maeda H, Nagamatsu Y. Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions. Food Hydrocolloid 17: 333-343 (2003)
19. Khodaiyan F, Razavi SH, Emam-Djomeh Z, Mousavi SM, Hejazi MA. Effect of culture conditions on canthaxanthin production by Dietzia natronolimnaea HS-1. J. Microbiol. Biotechn. 17: 195-201 (2007)
20. Razavi SH, Blanchard F, Marc I. UV-HPLC/APCI-MS method for separation and identification of the carotenoids produced by Sporobolomyces ruberrimus H110. Iran. J. Chem. Chem. Eng. 25: 1-10 (2006)
21. Desobry SA, Netto FM, Labuza TB. Comparison of spray-drying, drum drying, and freeze-drying for β-carotene encapsulation and preservation. J. Food Sci. 62: 1158-1162 (1997)
22. Sewram V, Raynor MW. Supercritical fluid chromatography of carotenoid pigments. pp. 2245-2252. In: Encyclopedia of Separation Science. Adlard W, Cook EM, Poole C (eds). Academic Press, New York, NY, USA (2000)
23. Ivanova E, Teunou E, Poncelet D. Encapsulation of water sensitive products: Effectiveness and assessment of fluid bed dry coating. J. Food Eng. 71: 223-230 (2005)
24. McNamee B, O'Riordan ED, O'Sullivan M. Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties. J. Agr. Food Chem. 49: 3385-3388 (2001)
25. Dian NL, Sudian N, Yusoff MS. Palm-based oil as affected by type of wall material. J. Sci. Food Agr. 70: 422-426 (1996)
26. Soottitantawat A, Yoshii H, Furuta T, Ohkawara M, Linko P. Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds. J. Food Sci. 68: 2256-2262 (2003)
27. McNamee B, O'Riordan ED, O'Sullivan M. Emulsification and microencapsulation properties of gum arabic. J. Agr. Food Chem. 46: 4551-4555 (1998)
28. Soottitantawat A, Bigeard F, Yoshii H, Furuta T, Ohkawara M, Linko P. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innov. Food Sci. Emerg. 6: 107-114 (2005)
29. Minemoto Y, Fang X, Hakamata K, Watanabe Y, Adachi S, Kometani T, Matsuno R. Oxidation of linoleic acid encapsulated with soluble soybean polysaccharide by spray-drying. Biosci. Biotech. Bioch. 66: 1829-1834 (2002)
30. Nakamura A, Yoshida R, Maeda H, Furuta H, Corredig M. Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. J. Agr. Food Chem. 52: 5506-5512 (2004)
31. Nakazawa R, Shima M, Adachi S. Effect of oil-droplet size on the oxidation of microencapsulated methyl linoleate. J. Oleo Sci. 57: 228-232 (2008)
32. Kearsly MW, Rodriguez N. The stability and use of natural colorants in foods: Anthocyanin, β-carotene, and riboflavin. J. Food Technol. 16: 421-426 (1981)