ABSTRACT
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60)â¯nm-161.0 (27.30)â¯nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007)â¯mg.mL-1] compared to the crude extract [0.026 (0.003)â¯mg.mL-1]. The yogurt added with this nanoencapsulate remained stable for 60â¯days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
