Abstract
Microencapsulation by molecular inclusion technique was applied by using β-cyclodextrin to reduce the degradation of carotenoids and capsaicin present in the habanero chili oleoresin. The molecular inclusion complex was prepared in the proportions 20:80 and 30:70 oleoresin:β-cyclodextrin, respectively, and stored for 5 weeks in a range of aw = 0.103–0.765 at 25, 35 and 45 °C, determining weekly total carotenoid contents (UV-Vis) and capsaicin (High Performance Liquid Cromatography (HPLC)). The molecular inclusion complex in the ratio 30:70 stored at 25 °C had a greater retention of total carotenoids and capsaicin at aw = 0.536 and 0.765, respectively, showing the highest shelf life values (5.92 and 5.68 weeks) and activation energy (−7618 and −6104 cal/mol·K) and the lowest values for the degradation constant (0.04 and 0.02 week−1), both processes carried out by a first-order kinetics.
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