DSC thermo-oxidative stability of red chili oleoresin microencapsulated in blended biopolymers matrices

• Published in: Journal of food engineering Vol. 85; no. 4; pp. 613 - 624
• Main Authors: Pérez-Alonso, C., Cruz-Olivares, J., Barrera-Pichardo, J.F., Rodríguez-Huezo, M.E., Báez-González, J.G., Vernon-Carter, E.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-2008; Elsevier
• Subjects: Activation energy; Biological and medical sciences; Biopolymers; Biopolymers blends; Blends; coatings; Differential scanning calorimetry; diffusion; diffusivity; emulsions; essential oils; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; gums; Maltodextrin; maltodextrins; microencapsulation; oil-water interface; oleoresins; Oxidation; oxidative stability; peppers; protein concentrates; Red chili oleoresin; sorption isotherms; spray drying; Stability; thermal stability; Thermo-oxidative stability; Walls; Water activity; whey protein; Biopolymers blends; Thermo-oxidative stability; Water activity; Activation energy; Red chili oleoresin; Red; Differential scanning calorimetry; Stability; Quality; Biopolymer; Oleoresin
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2007.08.020

Red chili oleoresin-in-water emulsions were spray-dried to obtain microcapsules with wall to core ratios of 2:1 and 4:1. The biopolymers mesquite gum (MG), maltodextrin DE 10 (MD) and whey protein concentrate (WPC) were used as wall materials in two different ratios (WPC17%–MG17%–MD66% w/w and WPC66%–MG17%–MD17% w/w). The activation energy of microcapsules stored at different water activities (
a
w) was determined by non-isothermal dynamic regime differential scanning calorimetry (DSC), and was considered as indicative of thermo-oxidative stability. Best protection against oxidation was achieved when maltodextrin predominated in the biopolymers blends, the wall to core ratio was 4:1 and
a
w was 0.436. Under these conditions the activation energy required for oxidizing the microcapsule was highest having a value of 98.5
kJ
mol
−1.