Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials

Abstract

The performance of gum arabic (GA) and soy protein isolate (SPI) on paprika oleoresin microcapsules preparation and their storage were evaluated. Paprika oleoresin emulsions with a ratio of paprika oleoresin/wall material of 1:4 (w/w) were prepared using high-pressure homogenization, and then spray dried. Both treatments showed that carotenoid retention in the microcapsules increased as inlet air temperature was increased from 160 to 200 °C, and the yellow fraction was more stable than the red fraction at all temperatures tested. Microcapsules with the highest carotenoid retention were stored at different a w’s at 35 °C. Maximal stability for carotenoid oxidation was found at a w’s of 0.274 and 0.710 for microcapsules prepared with GA and SPI respectively. In both treatments the lowest carotenoid degradation was associated to the minimum integral entropy zone and affected in the same way to the red and yellow pigments, during storage at 35 °C. Additionally, in contrast to microcapsules prepared with SPI, GA microcapsules were unable to retain their structural integrity at water activities above 0.743.