Resumo

SUAREZ HEREDIA, Martha Azucena et al. Eficiencia de encapsulación de carotenoides extraídos de Capsicum annuum en nanopartículas de Zeina. Figempa [online]. 2019, vol.7, n.1, pp.47-52. ISSN 2602-8484.  https://doi.org/10.29166/revfigurav1i1.1017.

Zein nanoparticles were synthesized to encapsulate carotenoids and determine the efficiency of the encapsulation under controlled experimental conditions. Carotenoids were quantitatively extracted from preconditioned samples of Capsicum annuum by cold agitation with chloroform. The total carotenoids, expressed as concentration of β−carotene, were quantified by spectrophotometric measurements, which were related to ASTA units of color. The zein nanoparticles were synthesized by the coacervation method and characterized by measurements of particle size, polydispersity and Z potential. The dye was encapsulated during the synthesis process. Using a complete factorial design 23 at 95% confidence, it was determined that the conditions in which the inclusion percentage of the dye in the zein nanoparticles is maximized, up to 88.94% were: zein concentration of 2%, temperature of 20 °C and pH 8.

Palavras-chave : nanoparticles; capsicumannuum; encapsulation efficiency; functional foods.

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