MICROENCAPSULATED LYCOPENE FOR PRE-EXTRUSION COLORING OF FOODS

SHEETAL CHOUDHARI

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

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ISHWAR BAJAJ,

Corresponding Author

ISHWAR BAJAJ

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

TEL: 91-022-24145616; FAX: 91-022-24145614; EMAIL: [email protected]Search for more papers by this author

REKHA SINGHAL,

REKHA SINGHAL

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

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MUKUND KARWE,

MUKUND KARWE

Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ

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SHEETAL CHOUDHARI,

SHEETAL CHOUDHARI

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

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ISHWAR BAJAJ,

Corresponding Author

ISHWAR BAJAJ

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

TEL: 91-022-24145616; FAX: 91-022-24145614; EMAIL: [email protected]Search for more papers by this author

REKHA SINGHAL,

REKHA SINGHAL

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

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MUKUND KARWE,

MUKUND KARWE

Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ

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First published: 10 February 2011

https://doi.org/10.1111/j.1745-4530.2010.00562.x

Citations: 10

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Abstract

ABSTRACT

The effect of extrusion conditions on the retention of lycopene during extrusion of rice flour, chosen as a model, was evaluated as a function of moisture content, screw speed and die temperature by response surface methodology using central composite rotatable design (CCRD). Experiments were carried out by extrusion of rice flour containing 1% lycopene microcapsules and free lycopene equivalent to that present in the microcapsules, using a single-screw extruder at a constant feed rate of 55 g/min. At all conditions of extrusion, the microencapsulated lycopene gave better retention of color in the extrudates than the free lycopene. The quadratic model developed by CCRD showed a good agreement between the experimental and predicted values of color. The storage stability of microencapsulated lycopene increased twofold as compared to free lycopene over a period of 96 h.

PRACTICAL APPLICATIONS

This work evaluates the potential of free lycopene in comparison with microencapsulated lycopene in a 1:3 blend of gum Arabic and a modified starch (n-octenyl succinic anhydride or n-OSA), as pre-extrusion coloring of rice flour extrudate.

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MICROENCAPSULATED LYCOPENE FOR PRE-EXTRUSION COLORING OF FOODS

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Citing Literature

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MICROENCAPSULATED LYCOPENE FOR PRE-EXTRUSION COLORING OF FOODS

Abstract

ABSTRACT

PRACTICAL APPLICATIONS

REFERENCES

Citing Literature

References

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