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Krill oil (KO) and the impregnation process to enrich food matrices with bioactive compounds have become relevant. The impregnation process of KO microcapsules into Golden apple tissue was evaluated in this study. A KO emulsion was used at different temperatures to impregnate Golden apple slices. The results show that an increase in temperature causes greater removal of water and penetration of the KO microcapsules. At 60 °C, the volume changes of the samples were evident, obtaining the highest concentration of astaxanthin. Through the impregnation process, it is possible to produce a new food product with potential functional properties. [ABSTRACT FROM AUTHOR]

This study aimed to determine storage conditions for microparticles containing habanero pepper extracts with maltodextrin (MD) and a 95:5 w/w mixture with precipitated silica (MDSP) as wall materials. State diagrams (SD) using water adsorption isotherms and glass transition temperatures were created. Monolayer values were 6.17 g (MD) and 6.76 g (MDSP) of water/100 g d.s. Critical water activity values (awC) were 0.49 for MD and 0.41 for MDSP. When stored at aw > awC, both samples underwent physical transformations, with significant color changes (ΔE > 8). Conversely, storage below awC resulted in minimal changes (ΔE < 4), consistent with the SD. [ABSTRACT FROM AUTHOR]

BACKGROUND The search for natural, novel, high-quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo ( Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liquid ( LP), medium ( MP) and solid ( SP) phases. The objective of this work was to evaluate the effect of the three-phase composition and gum arabic on their glass transitions temperatures ( Tg). The best mixture, LP-MP, MP-SP and LP-SP and gum arabic ( GA) was identified by response surface methodology. RESULTS When adding GA to SP borojo phase in a 1:1 proportion, the resulting Tg of the mixture was 132.27 °C whereas Tg for GA and SP-phase were 154.89 °C and 79.86 °C respectively, which supported this combination as attractive from a processing perspective and supports an industrial advantage of using borojo as food ingredient. Phases were characterized by high-performance liquid chromatography, Fourier transform infrared spectroscopy, confocal laser scanning microscopy and mass spectrometry. Low molecular weight compounds such as fructose for MP lowered Tg whereas the presence of lignin increased Tg of the mixtures as with the SP. CONCLUSIONS The addition of GA significantly increased Tg of borojo phases so leading to propose them as novel food processing materials. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]