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| FEDERZONI,Veronica; ALVIM,Izabela Dutra; FADINI,Ana Lúcia; SILVA,Lidiane Bataglia da; QUEIROZ,Marise Bonifácio. |
| Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Co-crystallization; Paprika oleoresin; Β-carotene; Stability; Kinetics; Color. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500182 |
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