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<p>This study evaluated the encapsulation of carotenogenic extracts from <i>Phaffia rhodozyma</i> NRRL-Y 17268 using spray drying with sodium alginate (SA), soy protein (SP), and xanthan gum (XG), focusing on their potential applications. SP encapsulation was ineffective, while SA and XG formed well-defined microparticles, significantly enhancing compound stability. Process yields ranged from 19.9 to 21.4%, with encapsulation efficiencies of 85.7–92.4%. Thermal analysis confirmed successful encapsulation, and XG showed the highest carotenoid retention during 28-day storage at 4&#xa0;°C in the absence of light. Color parameters remained stable under light-protected conditions. SA microparticles are suitable for food industry use, while XG is ideal for bioactive applications. This study highlights the potential of <i>P. rhodozyma-</i>based carotenoids as sustainable, natural pigments for functional food applications, marking a significant step in developing targeted, eco-friendly solutions for the food industry. </p>

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Microencapsulation of carotenoids produced by Phaffia rhodozyma: stability and controlled release profiles using different encapsulating agents

  • 期刊论文

  • 发表日期：

    2025年8月17日

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  • Michelle Barboza Nogueira,
  • Pedro Garcia Pereira Silva,
  • Janaina Fernandes de Medeiros Burkert

摘要

This study evaluated the encapsulation of carotenogenic extracts from Phaffia rhodozyma NRRL-Y 17268 using spray drying with sodium alginate (SA), soy protein (SP), and xanthan gum (XG), focusing on their potential applications. SP encapsulation was ineffective, while SA and XG formed well-defined microparticles, significantly enhancing compound stability. Process yields ranged from 19.9 to 21.4%, with encapsulation efficiencies of 85.7–92.4%. Thermal analysis confirmed successful encapsulation, and XG showed the highest carotenoid retention during 28-day storage at 4 °C in the absence of light. Color parameters remained stable under light-protected conditions. SA microparticles are suitable for food industry use, while XG is ideal for bioactive applications. This study highlights the potential of P. rhodozyma-based carotenoids as sustainable, natural pigments for functional food applications, marking a significant step in developing targeted, eco-friendly solutions for the food industry.