The Experts below are selected from a list of 201 Experts worldwide ranked by ideXlab platform
Marco A Salgado - One of the best experts on this subject based on the ideXlab platform.
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carotenoid retention and storage stability of spray dried encapsulated Paprika Oleoresin using gum arabic and soy protein isolate as wall materials
Lwt - Food Science and Technology, 2011Co-Authors: Martha Paola Rascon, C I Beristain, Hugo S Garcia, Marco A SalgadoAbstract:Abstract The performance of gum arabic (GA) and soy protein isolate (SPI) on Paprika Oleoresin microcapsules preparation and their storage were evaluated. Paprika Oleoresin emulsions with a ratio of Paprika Oleoresin/wall material of 1:4 (w/w) were prepared using high-pressure homogenization, and then spray dried. Both treatments showed that carotenoid retention in the microcapsules increased as inlet air temperature was increased from 160 to 200 °C, and the yellow fraction was more stable than the red fraction at all temperatures tested. Microcapsules with the highest carotenoid retention were stored at different aw’s at 35 °C. Maximal stability for carotenoid oxidation was found at aw’s of 0.274 and 0.710 for microcapsules prepared with GA and SPI respectively. In both treatments the lowest carotenoid degradation was associated to the minimum integral entropy zone and affected in the same way to the red and yellow pigments, during storage at 35 °C. Additionally, in contrast to microcapsules prepared with SPI, GA microcapsules were unable to retain their structural integrity at water activities above 0.743.
Steven J Schwartz - One of the best experts on this subject based on the ideXlab platform.
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Paprika capsicum annuum Oleoresin extraction with supercritical carbon dioxide
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Manuel Jarengalan, Uwe Nienaber, Steven J SchwartzAbstract:Paprika Oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO2). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000−7000 psi range, total Oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusively of β-carotene, while pigments obtained at higher pressures contained a greater proportion of red carotenoids (capsorubin, capsanthin, zeaxanthin, β-cryptoxanthin) and small amounts of β-carotene. The varying solubility of oil and pigments in SCF-CO2 was optimized to obtain enriched and concentrated Oleoresins through a two-stage extraction at 2000 and 6000 psi. This technique removes the Paprika oil and β-carotene during the first extraction step, allowing for second-stage Oleoresin extracts with a high pigment concentration (200% relative to the reference) and a red:yellow pigment ratio of 1.8 (as compared to 1....
C I Beristain - One of the best experts on this subject based on the ideXlab platform.
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development of Paprika Oleoresin dispersions for improving the bioaccessibility of carotenoids
Revista Mexicana De Ingenieria Quimica, 2018Co-Authors: L A Pascualpineda, S Bautistahernandez, L I Pascualmathey, E Floresandrade, M Jimenez, C I BeristainAbstract:Red pepper (Capsicum annuum L.) Oleoresin contain a diversity of carotenoids, which has been associated with lower risk for different chronic diseases like various types of cancer, cardiovascular disease and age-related macular degeneration. However, they are very sensitive to pro-oxidant conditions, heat and light. Previous attempts have been made to improve bioavailability and stability of carotenoids, of which emulsions have proven to help a feasible method. Conventional (CE) and nano (NE) emulsions loaded with Paprika Oleoresin carotenoids (POC; 1 % wt/wt) were fabricated using surfactants blend (Tween 40 and Span 20) with a hydrophilic-lipophilic balance (HLB), ranging from 12 to 15.6, and surfactant: POC ratio of 1:1 (wt/wt). POC bioaccessibility was studied using an in vitro model to simulate oral, gastric and small intestine phases of the gastrointestinal tract (GIT). In general, higher HLB values produced CE's and NE's with smaller particle size and negative value of zeta potential. The smaller the droplet size, the higher was POC bioaccessibility. NE prepared with a HLB of 15.6 had a particle size of 38.93 nm and a bioaccessibility of 74%. Bioaccessibility of unemulsified POC was practically nil. Conventional and nanoemulsions protected Paprika Oleoresin carotenoids deterioration during simulated gastrointestinal tract.
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T _g and a _w as criteria for the oxidative stability of spray-dried encapsulated Paprika Oleoresin
European Food Research and Technology, 2015Co-Authors: M. P. Rascón, E. Bonilla, H. S. García, M. A. Salgado, M. T. González-arnao, C I BeristainAbstract:Moisture sorption isotherms and glass transition temperature ( T _g) of Paprika Oleoresin microcapsules were evaluated. Microcapsules were produced by spray drying using modified starch (Capsul^®) as encapsulating agent. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for Paprika Oleoresin microcapsules. T _g of microcapsules conditioned at various water activities ( a _w’s) were determined by modulated differential scanning calorimetry. The critical water content or water activity (RHc) was estimated from T _g values. Both a _w and T _g were used to determine the critical conditions for microcapsules storage. The GAB model provided a good fit to the experimental data. The point of maximum stability according to the minimum integral entropy (Δ S _int)_T was found at a _w = 0.241 at 35 °C, and at this point the system was within the glassy state. RHc was founded at a _w = 0.789 at 35 °C; all microcapsules stored at a _w’s ≤ 0.627 were able to maintain their structural integrity without caking and stickiness occurring. The lowest carotenoid degradation of microcapsules during storage at 35 °C proceeded at a _w = 0.742, which was near to RHc; however, microcapsules stored at this a _w showed incipient caking and agglomeration. Graphical Abstract
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carotenoid retention and storage stability of spray dried encapsulated Paprika Oleoresin using gum arabic and soy protein isolate as wall materials
Lwt - Food Science and Technology, 2011Co-Authors: Martha Paola Rascon, C I Beristain, Hugo S Garcia, Marco A SalgadoAbstract:Abstract The performance of gum arabic (GA) and soy protein isolate (SPI) on Paprika Oleoresin microcapsules preparation and their storage were evaluated. Paprika Oleoresin emulsions with a ratio of Paprika Oleoresin/wall material of 1:4 (w/w) were prepared using high-pressure homogenization, and then spray dried. Both treatments showed that carotenoid retention in the microcapsules increased as inlet air temperature was increased from 160 to 200 °C, and the yellow fraction was more stable than the red fraction at all temperatures tested. Microcapsules with the highest carotenoid retention were stored at different aw’s at 35 °C. Maximal stability for carotenoid oxidation was found at aw’s of 0.274 and 0.710 for microcapsules prepared with GA and SPI respectively. In both treatments the lowest carotenoid degradation was associated to the minimum integral entropy zone and affected in the same way to the red and yellow pigments, during storage at 35 °C. Additionally, in contrast to microcapsules prepared with SPI, GA microcapsules were unable to retain their structural integrity at water activities above 0.743.
Martha Paola Rascon - One of the best experts on this subject based on the ideXlab platform.
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carotenoid retention and storage stability of spray dried encapsulated Paprika Oleoresin using gum arabic and soy protein isolate as wall materials
Lwt - Food Science and Technology, 2011Co-Authors: Martha Paola Rascon, C I Beristain, Hugo S Garcia, Marco A SalgadoAbstract:Abstract The performance of gum arabic (GA) and soy protein isolate (SPI) on Paprika Oleoresin microcapsules preparation and their storage were evaluated. Paprika Oleoresin emulsions with a ratio of Paprika Oleoresin/wall material of 1:4 (w/w) were prepared using high-pressure homogenization, and then spray dried. Both treatments showed that carotenoid retention in the microcapsules increased as inlet air temperature was increased from 160 to 200 °C, and the yellow fraction was more stable than the red fraction at all temperatures tested. Microcapsules with the highest carotenoid retention were stored at different aw’s at 35 °C. Maximal stability for carotenoid oxidation was found at aw’s of 0.274 and 0.710 for microcapsules prepared with GA and SPI respectively. In both treatments the lowest carotenoid degradation was associated to the minimum integral entropy zone and affected in the same way to the red and yellow pigments, during storage at 35 °C. Additionally, in contrast to microcapsules prepared with SPI, GA microcapsules were unable to retain their structural integrity at water activities above 0.743.
Wilhelm Stahl - One of the best experts on this subject based on the ideXlab platform.
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incorporation of carotenoids from Paprika Oleoresin into human chylomicrons
British Journal of Nutrition, 2003Co-Authors: Antonio Perezgalvez, Hans Dieter Martin, Helmut Sies, Wilhelm StahlAbstract:The intake of a carotenoid-rich diet is epidemiologically related to a lower risk for different chronic disorders like cardiovascular disease, some types of cancer or age-related macular degeneration. Red pepper (Capsicum annuum L.) and its dietary products contain a variety of carotenoids, which may contribute to the carotenoid pattern of human blood and tissues. The objective of the present study was to assess the availability of carotenoids from Paprika Oleoresin, including zeaxanthin, β-cryptoxanthin, β-carotene and the Paprika-specific oxocarotenoids capsanthin and capsorubin. After overnight fasting, the volunteers (n 9) ingested a single dose of the Paprika Oleoresin containing 6.4mg zeaxanthin, 4.2 mg β-cryptoxanthin, 6.2mg β-carotene, 35.0 mg capsanthin and 2.0mg capsorubin. At different time points the carotenoid pattern in the chylomicron fraction was analysed to evaluate carotenoid absorption. From the major carotenoids present in the Paprika Oleoresin only zeaxanthin, β-cryptoxanthin and β-carotene were detectable in considerable amounts. Although the xanthophylls in Paprika Oleoresin were mainly present as mono- or di-esters, only free zeaxanthin and β-cryptoxanthin were found in human samples. The bioavailability of the pepper-specific carotenoids capsanthin and capsorubin from Paprika Oleoresin is very low. However, Oleoresin is a suitable source for the provitamin A carotenoids β-carotene and β-cryptoxanthin and the macular pigment zeaxanthin.
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incorporation of carotenoids from Paprika Oleoresin into human chylomicrons
British Journal of Nutrition, 2003Co-Authors: Antonio Perezgalvez, Hans Dieter Martin, Helmut Sies, Wilhelm StahlAbstract:: The intake of a carotenoid-rich diet is epidemiologically related to a lower risk for different chronic disorders like cardiovascular disease, some types of cancer or age-related macular degeneration. Red pepper (Capsicum annuum L.) and its dietary products contain a variety of carotenoids, which may contribute to the carotenoid pattern of human blood and tissues. The objective of the present study was to assess the availability of carotenoids from Paprika Oleoresin, including zeaxanthin, beta-cryptoxanthin, beta-carotene and the Paprika-specific oxocarotenoids capsanthin and capsorubin. After overnight fasting, the volunteers (n 9) ingested a single dose of the Paprika Oleoresin containing 6.4 mg zeaxanthin, 4.2 mg beta-cryptoxanthin, 6.2 mg beta-carotene, 35.0 mg capsanthin and 2.0 mg capsorubin. At different time points the carotenoid pattern in the chylomicron fraction was analysed to evaluate carotenoid absorption. From the major carotenoids present in the Paprika Oleoresin only zeaxanthin, beta-cryptoxanthin and beta-carotene were detectable in considerable amounts. Although the xanthophylls in Paprika Oleoresin were mainly present as mono- or di-esters, only free zeaxanthin and beta-cryptoxanthin were found in human samples. The bioavailability of the pepper-specific carotenoids capsanthin and capsorubin from Paprika Oleoresin is very low. However, Oleoresin is a suitable source for the provitamin A carotenoids beta-carotene and beta-cryptoxanthin and the macular pigment zeaxanthin.
