In:
Acta Periodica Technologica, National Library of Serbia, , No. 48 ( 2017), p. 261-273
Abstract:
Carrot is an important root vegetable rich in bioactive compounds like
carotenoids and polyphenols with appreciable levels of several other
functional components having significant health-promoting properties.
Utilization of carotenoids is limited due to their instability. Encapsulation
is one of the alternatives used to improve carotenoid stability. The
objectives of this study were to optimize the extraction and encapsulation of
carotenoids from carrot. Freeze-dried carrots were extracted by conventional
solvent extraction (CSE) using four solvents, i.e. ethanol, acetone, ethyl
acetate, and hexane. Although CSE using hexane and ethyl acetate resulted in
highest carotenoid contents (18.27 and 15.73 mg ?-carotene/100 g), acetone
and ethanol at a solid to solvent ratio 1:10 w/v with slightly lower
carotenoid contents (14.52 and 11.45 mg ?-carotene/100 g) were chosen for
further studies due to their higher food compatibility and higher polyphenol
content (88.86 and 66.21 mg GAE/100 g) than with lower solid to solvent ratio
(1:5 w/v). Ethanol and acetone carrot extracts were encapsulated using
different carriers by a freeze-drying method in order to obtain the optimum
encapsulate with the highest carotenoid encapsulation efficiency (EE).
Encapsulation using the maltodextrin, whey and soy protein as a wall material
yielded an EE of carotenoids ranging from 41.95% to 100%. The encapsulated
?-carotene content was evaluated during two months of storage at ambient
temperature under light and dark conditions. Generally, the retention of
carotenoids was significantly higher in dark conditions, where maximum
retention (65.94-87.32%) occurred in the samples encapsulated in maltodextrin
and soy protein.
Type of Medium:
Online Resource
ISSN:
1450-7188
,
2406-095X
Language:
English
Publisher:
National Library of Serbia
Publication Date:
2017
detail.hit.zdb_id:
2865275-7
