Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
MATIOLI, Graciette and RODRIGUEZ-AMAYA, Delia B.. Microencapsulation of lycopene with cyclodextrins. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, suppl., pp. 102-105. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000400019.
Lycopene is one of the important natural substances for industrial coloring of foods. In addition, this carotenoid has importance in human health because of its role in reducing the risk of chronic diseases such as cancer, especially prostate cancer, and cardiovascular diseases. However, because of its high degree of insaturation, it is prone to isomerization and oxidation. In this work, microencapsulation of lycopene was studied, utilizing cyclodextrins (CDs) as encapsulating substances. Extracted from guava and isolated in open column, lycopene in acetone was added to the a-, b-, and g-CD dissolved in water, acetone being subsequently eliminated with nitrogen. Initially, complexation was investigated with the three CDs at a molar ratio of 1:50. Lycopene formed complexes with b- and g-CD, but not with a-CD. After 180 days of storage at refrigeration temperature, lycopene levels remained constant in the lycopene-g-CD complex, but were reduced by 80% in the lycopene-b-CD complex. During evaluation of the best molar ratio of lycopene-CD, inclusion was maximum with g-CD at a molar ratio of 1:200. The complex was dispersible in water, maintaining the red color of lycopene. Stability under light exposure was excellent, retention being 100% during 40 days of monitoring at ambient temperature.
Keywords : lycopene; cyclodextrins; microencapsulation.