info:eu-repo/semantics/article
Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)
Registro en:
10.3390/antiox9040310
2076-3921
Autor
Quintero Quiroz, Julián
Velazquez, Victor
Corrales García, Ligia Luz
Torres, Juan D.
Delgado, Efren
Ciro Gómez, Gelmy Luz
Rojas Camargo, John Jairo
Institución
Resumen
ABSTRACT: This study aimed to assess the thermal stability of the bioactive compounds from annatto
seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins,
and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins
(carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded
into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized
by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy,
and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol
compounds, and bixin content from the free and encapsulated extract were assessed once stored
for 12 d at different temperatures (4 ◦C, 25 ◦C, and 65 ◦C). The results demonstrated the ability of
the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to
80%, where the protein structure and amino acid content were the relevant factors to obtain high
encapsulation efficiencies. The free extracts stored at 65 ◦C for 12 d experienced a degradation of bixin
and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations
from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins
have a potential encapsulation capacity of annatto extract by ionic gelation.