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Microencapsulation of the natural urucum pigment with chitosan by spray drying in different solvents


AL Parize
TCR de Souza
IMC Brighente
VT de Fávere
MCM Laranjeira
A Spinelli
E Longo

Abstract

The food industry expects increasingly complex properties from food ingredients and such complex properties can often only be provided by microencapsulation. A number of methods are reported for microencapsulation but the most popular technique employed in industry is spray drying. Urucum has many applications in the food industry. In this study, we report the process of urucum microencapsulation into chitosan by spray drying. Characterization by scanning electron microscope,
infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry and color were used to analyze solid materials obtained in different carboxylic acids.

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eISSN: 1684-5315