Abstract

Here we describe the encapsulation in ?-cyclodextrins (?-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/?-CD complexes, compared to the corresponding free oleoresins, was also monitored over time in different combinations of storage conditions. Regardless of light, storage at 25 °C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. ?-CD encapsulation improved the stability of most bioactive compounds. Storage at 4 °C synergized with encapsulation in preventing degradation of bioactives. Unlike all other antioxidants, lycopene in tomato oleoresin/?-CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin

Autore Pugliese

• Mita Giovanni , Durante Miriana , Fini Paola

Tutti gli autori

• M. Durante; M.S. Lenucci ; P.P. Marrese; V. Rizzi; M. De Caroli; G. Piro; P. Fini; G.L. Russo;G. Mita

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2015

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile