Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1259-1265

  Comunian, Talita A ^a   Monterrey Quintero, Ednelí S ^a   Thomazini, Marcelo ^a   Balieiro, Julio C C ^a   Piccone, Pierpaolo ^b   Pittia, Paola ^b   Favaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Chlorophyll; Encapsulation; Natural additive; Pigment; Spray drying

Indexed keywords

CARRIER SYSTEMS; CHARACTERISATION; CHLOROPHYLLIDE; COLD WATERS; ENVIRONMENTAL CONDITIONS; GUM ARABIC; MALTODEXTRINS; MORPHOLOGICAL CHARACTERISTIC; NATURAL ADDITIVES; NATURAL FOOD; PHYSICOCHEMICAL PROPERTY; PRODUCTION EFFICIENCY; ROOM TEMPERATURE; SHELF LIFE; SOLUBILITY VALUE; SORPTION ISOTHERMS; SOY PROTEIN; SOYBEAN PROTEINS; STORAGE STABILITY; WATER ACTIVITY;

ADHESIVES; ADSORPTION ISOTHERMS; CHLOROPHYLL; DRIERS (MATERIALS); POWDERS; SOLUBILITY; SORPTION; SPRAY DRYING; THERMAL PROCESSING (FOODS);

FOOD STORAGE;

ACACIA SENEGAL; GLYCINE MAX;

EID: 79961243181     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02617.x     Document Type: Article

References (26)

1. Aguilera, J.M., Levi, G. & Karel, M. (1993). Effect of water content on the glass transition and caking of fish protein hydrolysates. Biotechnology Progress, 9, 651-654.
2. Ahmeda, M., Akter, M.S., Lee, J.C. & Eun, J.B. (2010). Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT - Food Science and Technology, 43, 1307-1312.
3. Buchaillot, A., Caffin, N. & Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: retention of volatiles and color. Drying Technology, 27, 445-450.
4. Cai, Y.Z. & Corke, H. (2000). Production and properties of spray-dried amaranths betacyanin pigments. Journal of Food Science, 65, 1248-1252.
5. Favaro-Trindade, C.S., Santana, A.S., Monterrey-Quintero, E.S., Trindade, M.A. & Netto, F.M. (2010). The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocolloids, 24, 336-340.
6. Gabas, A.L., Telis, V.R.N., Sobral, P.J.A. & Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, 82, 246-252.
7. Kurozawa, L.E., Park, K.J. & Hubinger, D.M. (2009). Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering, 91, 287-296.
8. Lanfer-Marquez, U.M. & Sinnecker, P. (2007). Chlorophylls: properties, biosynthesis, degradation and functions. In: Food Colorants: Chemical and Functional Properties (edited by C. Socaciu & University of Agricultural Sci. Vet Med, Cliy-Napoca, Romani). Pp. 25-45. CRC Press: Boca Raton, FL.
9. Lewicki, P. (1997). The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology, 32, 553-557.
10. Masters, K. (1991). Spray Drying Handbook, 5th edn. London: Longman Scientific and Technical.
11. Oliveira, A.C., Moretti, T.S., Boschini, C., Baliero, J.C.C., Freitas, O. & Favaro-Trindade, C.S. (2007). Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying. Journal of Microencapsulation, 24, 685-693.
12. Ortiz, S.E.M., Mauri, A., Monterrey-Quintero, E.S., Trindade, M.A., Santana, A.S. & Favaro-Trindade, C.S. (2009). Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate. LWT-Food Science and Technology, 42, 919-923.
13. Perez-Alonso, C., Beristain, C.I., Lobato-Calleros, C., Rodriguez-Huezo, M.E. & Vernon-Carter, E.J. (2006). Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering, 77, 753-760.
14. Ré, M.I. (2006). Formulating drug delivery systems by spray drying. Drying Technology, 24, 433-446.
15. Rhima, J.W., Leeb, J.H. & Ng, P.K.W. (2007). Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid. LWT - Food Science and Technology, 40, 232-238.
16. Righetto, A.M. & Netto, F.M. (2005). Effect of encapsulating materials on the water sorption, glass transition, and stability of encapsulated juice from immature acerola. International Journal of Food Properties, 8, 337-346.
17. Rocha, G.A., Trindade, M.A., Netto, F.M. & Favaro-Trindade, C.S. (2009). Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, 15, 407-413.
18. Rosenberg, M., Kopelman, I.J. & Talmon, Y. (1990). Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry, 36, 1288-1294.
19. SAS (1995). User's Guide: Basic and Statistic. 1.686 pp. Cary, NC: SAS.
20. Schoefs, B. (2002). Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis. Trends in Food Science & Technology, 13, 361-371.
21. Shioi, Y., Masuda, T., Takamiya, K. & Shimokawa, K. (1995). Breakdown of chlorophylls by soluble proteins extracted from leaves of Chenopodium album. Journal of Plant Physiology, 145, 416-421.
22. Singh, J. & Singh, N. (2003). Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloids, 17, 63-72.
23. Tonon, R.V., Brabet, C. & Hubinger, M.D. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88, 411-418.
24. Tonon, R.V., Baroni, A.F., Brabet, C., Gibert, O., Pallet, D. & Hubinger, M.D. (2009a). Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, 94, 215-221a.
25. Tonon, R.V., Brabet, C., Pallet, D., Brat, P. & Hubinger, M.D. (2009b). Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science and Technology, 44, 1950-1958b.
26. Wang, H., Zhang, S. & Chen, G. (2008). Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry. Journal of Food Engineering, 84, 307-312.