02049naa a2200301 a 450000100080000000500110000800800410001910000200006024501330008026000090021352012010022265000170142365000130144065000170145365000170147065000120148765000270149965000110152665300170153765300130155465300140156770000270158170000180160870000210162670000210164770000170166877300620168520923182018-07-16       2018    bl uuuu     u00u1 u    #d1 aSOUZA, A. L. R.  aMicroencapsulation by spray drying of a lycopene-rich tomato concentratebCharacterization and stability.h[electronic resource]  c2018  aThe objective of this study was to evaluate the effect of different encapsulating agents (maltodextrin, whey protein isolate and the modified starch Capsul®) on the physicochemical properties and lycopene stability of a tomato concentrate microencapsulated by spray drying. Different formulations were produced according to an experimental mixture simplex-lattice design, where the independent variables were the concentrations of each encapsulating agent. Physical properties (moisture content, solubility and hygroscopicity), lycopene concentration and the antioxidant capacity of particles immediately after drying, as well as lycopene stability during storage, were analyzed as responses. Particles presented initial lycopene content between 333 and 494 ?g/g. The powders produced with maltodextrin and modified starch presented the highest concentrations of this carotenoid and greater antioxidant capacity. These two responses showed high degree of correlation with each other. Maltodextrin and modified starch also led to lower lycopene degradation rates during storage and, therefore, these encapsulating agents were considered the most suitable for the tomato concentrate encapsulation.  aAntioxidants  aLycopene  aSpray drying  aAntioxidante  aSecagem  aTecnologia de Alimento  aTomate  aEstabilidade  aLicopeno  aStability1 aHIDALGO-CHÁVEZ, D. W.1 aPONTES, S. M.1 aGOMES, F. dos S.1 aCABRAL, L. M. C.1 aTONON, R. V.  tLWT Food Science and Technologygv. 91, p. 286-292, 2018.