644
B. de Souza Fonseca et al.
addition, pHs of 4–7 provide greater stability for application of astaxanthin and the
microencapsulation process was adequate for its protection.
Also with respect to astaxanthin, Bustamante et al. (2016) encapsulated Haematococcus pluvialis oleoresin. However, astaxanthin loses its natural protection when
extracted. Thus, Haematococcus pluvialis oleoresin containing astaxanthin was
encapsulated in Capsul
® by spray drying and its stability evaluated at 40, 50, and
70 °C. It was found that the microencapsulation process improved the stability
of astaxanthin and tocopherol present in the oleoresin under exposure to different
temperatures (40, 50, and 70 °C), prolonging its activity. These authors also emphasize that the encapsulation of H. pluvialis is an alternative for the development of a
functional ingredient for use in food. Lastly, Vakarelova et al. (2017) encapsulated
Haematococcus pluvialis astaxanthin in low methoxylation pectin and alginate by
extrusion. The objective of this study was to evaluate the stability of astaxanthin
in these encapsulating materials, as well as the technique used for microencapsulation and during storage for 52 weeks at refrigeration temperature. It was observed
that the microencapsulation process was able to provide high encapsulation efficiency due to the minimal stress that the extrusion process offers and that mainly
the low methoxylation pectin was suitable for microencapsulation and provided high
stability of astaxanthin under light exposure, temperature, and oxygen, and preservation under storage at refrigeration temperature, making the process feasible for
future applications.
Another pigment that has been well studied in relation to microencapsulation is
phycocyanin. Phycocyanin is a light blue pigment that has antioxidant properties.
Thus, the microencapsulation of phycocyanin is interesting for its protection, mainly
due to its instability against light, temperature, and pH, during processing and storage
(Dewi et al. 2018). Thus, Hadiyanto et al. (2017) encapsulated phycocyanin into alginate by extrusion in order to obtain an optimal condition for the encapsulation of
phycocyanin into alginate and exposed the microcapsules under simulated gastrointestinal conditions. It was observed that the microencapsulation process was adequate
to the phycocyanin, with high encapsulation efficiency and that the microcapsules
were able to protect the phycocyanin in the gastric juice, releasing it only in the
intestinal juice. Similarly, Yan et al. (2014) encapsulated phycocyanin into alginate
and chitosan by extrusion in order to evaluate storage stability and under simulated
gastrointestinal conditions. These authors observed that the stability of phycocyanin
was preserved in storage for 40 days at up to 50 °C and that microcapsules resisted
passage through gastric juice and released phycocyanin into the intestinal juice,
preserving it. Finally, Dewi et al. (2018) encapsulated phycocyanin in maltodextrin
and k-carrageenan by spray drying. The aim of this study was to evaluate the potential
of these wall materials to protect phycocyanin. It was verified that the microencapsulation process was adequate for phycocyanin, where the encapsulating materials
offered the same protection and high encapsulation efficiency.
Currently, different techniques and wall materials have been used, so it is
extremely important to choose the most suitable ones for the type of compound
that will be microencapsulated. According to Tyagi et al. (2011) the technique and
wall materials (type, hydrophilicity, ratio of active material to wall material, among
B. de Souza Fonseca et al.
addition, pHs of 4–7 provide greater stability for application of astaxanthin and the
microencapsulation process was adequate for its protection.
Also with respect to astaxanthin, Bustamante et al. (2016) encapsulated Haematococcus pluvialis oleoresin. However, astaxanthin loses its natural protection when
extracted. Thus, Haematococcus pluvialis oleoresin containing astaxanthin was
encapsulated in Capsul
® by spray drying and its stability evaluated at 40, 50, and
70 °C. It was found that the microencapsulation process improved the stability
of astaxanthin and tocopherol present in the oleoresin under exposure to different
temperatures (40, 50, and 70 °C), prolonging its activity. These authors also emphasize that the encapsulation of H. pluvialis is an alternative for the development of a
functional ingredient for use in food. Lastly, Vakarelova et al. (2017) encapsulated
Haematococcus pluvialis astaxanthin in low methoxylation pectin and alginate by
extrusion. The objective of this study was to evaluate the stability of astaxanthin
in these encapsulating materials, as well as the technique used for microencapsulation and during storage for 52 weeks at refrigeration temperature. It was observed
that the microencapsulation process was able to provide high encapsulation efficiency due to the minimal stress that the extrusion process offers and that mainly
the low methoxylation pectin was suitable for microencapsulation and provided high
stability of astaxanthin under light exposure, temperature, and oxygen, and preservation under storage at refrigeration temperature, making the process feasible for
future applications.
Another pigment that has been well studied in relation to microencapsulation is
phycocyanin. Phycocyanin is a light blue pigment that has antioxidant properties.
Thus, the microencapsulation of phycocyanin is interesting for its protection, mainly
due to its instability against light, temperature, and pH, during processing and storage
(Dewi et al. 2018). Thus, Hadiyanto et al. (2017) encapsulated phycocyanin into alginate by extrusion in order to obtain an optimal condition for the encapsulation of
phycocyanin into alginate and exposed the microcapsules under simulated gastrointestinal conditions. It was observed that the microencapsulation process was adequate
to the phycocyanin, with high encapsulation efficiency and that the microcapsules
were able to protect the phycocyanin in the gastric juice, releasing it only in the
intestinal juice. Similarly, Yan et al. (2014) encapsulated phycocyanin into alginate
and chitosan by extrusion in order to evaluate storage stability and under simulated
gastrointestinal conditions. These authors observed that the stability of phycocyanin
was preserved in storage for 40 days at up to 50 °C and that microcapsules resisted
passage through gastric juice and released phycocyanin into the intestinal juice,
preserving it. Finally, Dewi et al. (2018) encapsulated phycocyanin in maltodextrin
and k-carrageenan by spray drying. The aim of this study was to evaluate the potential
of these wall materials to protect phycocyanin. It was verified that the microencapsulation process was adequate for phycocyanin, where the encapsulating materials
offered the same protection and high encapsulation efficiency.
Currently, different techniques and wall materials have been used, so it is
extremely important to choose the most suitable ones for the type of compound
that will be microencapsulated. According to Tyagi et al. (2011) the technique and
wall materials (type, hydrophilicity, ratio of active material to wall material, among