Abstract

GIL GARZON, Maritza Andrea et al. Application of paprika extracted by supercritical fluids and microencapsulated by spray-drying, in a stuffed product. An alternative as a natural dye. Rev. Lasallista Investig. [online]. 2012, vol.9, n.2, pp.87-101. ISSN 1794-4449.

Introduction. The studies about natural additives obtained through commercially, environmentally and nutritionally competitive technologies applied to alimentan/ matrices, are necessary to offer new alternatives to the industry that respond to the consumption trends of natural and healthy producís. Therefore, obtaining a natural dye from paprika's oleoresin (POR) extracted at a semi-industrial scale with supercritical fluids (SCF) and microencapsulated by spray-drying to be applied to a meat sau-sage, is an option for the industry of food additives that must be evaluated for its future offer in markets worldwide. Objective. Evalúate the effectiveness of the coloring capacity on a sausage of the POR obtained by SCF, and compare it with the capacity of the POR microencapsulated by spray-drying. Methodology. The extraction by SCF-C0₂at a semi industrial scale was performed at 350 bar and 60°C. The POR obtained was characterized by its ASTA degrees and by the presence of b,a-carotenes identifed by HPLC. In the microencapsulation, the drying conditions were: T_imput: 180°C±2°C,T_output. 90°C±5°C. The relationship oleoresin/encapsulant was 1:10, with a mixture of modifed starch and maltodextrin (75:25). The microcapsules were characterized with the study of their stability and SEM. The effectiveness of the coloring capacity between the POR and the microcapsules on a sausage was evaluated with a DigiEye system and the differences were evaluated by the comparison with a commercial POR, with a two factors variance analysis. Results. The POR had an ASTA valué of 716,3±5 and the extraction yield was 14.6±0,9, with a b ,a-carotene profle above the one obtained with the cayenne. The microcapsules, with sizes between 11 and 21 um, were more stable. The change of color in the sausage, according to the reference pattern, was lower in the product made with POR extracted by SCF than it was in that of the microencapsulated POR. Conclusión. The use of the extraction with SCF and the microencapsulation at a semi industrial scale is useful to have a product free of organic solvents and with a longer life. Besides, during its application on a stuffed meat product, a higher proportion of POR microencapsulated is required to obtain the same coloring capacity the POR has underthe industrial conditions used nowadays.

Keywords : supercritical fluids; Spray drying; capsicum annum L; ASTA degrees.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )