Molecules, Vol. 27, Pages 7530: Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

Molecules, Vol. 27, Pages 7530: Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye Molecules doi: 10.3390/molecules27217530 Authors: Priscilla Magalhães de Lima Gustavo César Dacanal Lorena Silva Pinho Samuel Henrique Gomes de Sá Marcelo Thomazini Carmen Sílvia Favaro-Trindade Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray-chilling (SC) and a combination of spray-drying and spray-chilling techniques (SDC). The extract was obtained using ethanol as solvent; vegetable fat and gum Arabic were used as carriers. Formulations were prepared with the following core: carrier ratios: SC 20 (20 : 80), SC 30 (30 : 70), SC 40 (40 : 60), SDC 5 (5 : 95), SDC 10 (10 : 90), and SDC 15 (15 : 85). The physicochemical properties of the formed microparticles were characterised, and their storage stability was evaluated over 90 days. The microparticles exhibited colour variation and size increase over time. SDC particles exhibited the highest encapsulati...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research