Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

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dc.contributor.authorMorais, Ana Heloneida de Araújo
dc.contributor.authorMedeiros, Anny Karoliny de Oliveira Cavalcanti
dc.contributor.authorGomes, Camila de Carvalho
dc.contributor.authorAmaral, Mary Louize Querino de Araújo
dc.contributor.authorMedeiros, Luciana Daniela Gurgel de
dc.contributor.authorMedeiros, Isaiane
dc.contributor.authorPorto, Dayanne Lopes
dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorPassos, Thais Souza
dc.contributor.authorIDhttps://orcid.org/0000-0002-6460-911Xpt_BR
dc.date.accessioned2023-09-05T22:52:42Z
dc.date.available2023-09-05T22:52:42Z
dc.date.issued2018
dc.description.resumoCantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm–161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg.mL−1 ] compared to the crude extract [0.026 (0.003) mg.mL−1]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyespt_BR
dc.identifier.citationMEDEIROS, Anny Karoliny de Oliveira Cavalcanti et al. Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.). Food Chemistry, v. 270, p. 562-572, 2019.Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814618312445?via%3Dihub. Acesso em: 7 jul. 2023.pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.07.099
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/54709
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectNatural dyept_BR
dc.subjectwhey proteinspt_BR
dc.subjectporcine gelatinpt_BR
dc.subjectnanoparticlespt_BR
dc.subjectcolorimetrypt_BR
dc.titleNanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)pt_BR
dc.typearticlept_BR

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