文献名： Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)
作者： Anny Karoliny de Oliveira Cavalcanti Medeirosa; Camila de Carvalho Gomesb; Mary Louize Querino de Araújo Amaralc; Luciana Daniela Gurgel de Medeirosc; Isaiane Medeirosa; Dayanne Lopes Portod; Cícero Flávio Soares Aragãod; Bruna Leal Lima Maciela,e; Ana Heloneida de Araújo Moraisa,b,e; Thais Souza Passose
aNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
bBiochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
cNutrition Course, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
dDepartment of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
eDepartment of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
摘要：Cantaloupe 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 dyes.
