Abstract
There is great interest today in development of food additives obtained from vegetables and fruits, due to the presence of phytochemicals and the potential use of these substances as functional ingredients. Chiles are used in the manufacture of condiments and food formulations because of their pigmentation and flavor. In addition to its provitamin and antimicrobial properties (Acero-Ortega et al. 2005), Capsicum has shown antioxidant activity because of its content of polyphenolic compounds and carotenoids. Carotenoid consumption has been associated with a lower risk of developing chronic degenerative diseases (Matsufuji et al. 1998; Dutta et al. 2005). In some studies, certain carotenoids were identified in the fruits of dry chile (Capsicum annuum L. grosum Sendt), such as β-carotene, α-carotene, β-cryptoxanthin, zeaxanthin, lutein, capsanthin, capsorubin, and criptocapsina (Collera-Zúñiga et al. 2005). Carotenoids can be extracted from chile’s natural matrix in order to use their properties as phytochemicals; however, due to the unsaturated nature of chile’s molecular structure, once carotenoids are extracted, they can be modified by isomerization and subsequent oxidative degradation, resulting in the loss of antioxidant activity with formation of fractions carotenoids called apocarotenoids (Maoka et al. 2001).
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Abbreviations
- ABTS:
-
2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)
- Ast0 :
-
Absorbance of sample at initial time
- Astf :
-
Absorbance of sample at final time
- GA:
-
Gum arabic
- MDX:
-
Maltodextrin
- O/W:
-
Oil-in-water emulsion was prepared
- OEC:
-
Oily extract of chile
- SD:
-
Standard deviation
- SEM:
-
Scanning electron microscopy
- Trolox:
-
6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
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Acknowledgements
The authors thank the financial support for this research from the National Polytechnic Institute through SIP project 20121026 and 20121754 and the PIFI program as well as from the Institute of Science and Technology of Mexico City’s Government (ICYTDF), through the project PICS08-15.
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Guadarrama-Lezama, A.Y., Alamilla-Beltrán, L., Parada-Arias, E., Jaramillo-Flores, M.E., Gutiérrez-López, G.F., Dorantes-Álvarez, L. (2015). Antioxidant Activity of Microencapsulated Capsicum annuum Oily Extract Obtained by Spray Drying. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_26
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_26
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