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<p>Carotenoids are natural pigments with provitamin A activity and antioxidant properties; however, their application in foods is limited by their high sensitivity to light, oxygen, and temperature, resulting in low stability and carotenoid release during simulated digestion. In addition, information regarding the use of microbial carotenoids in confectionery products remains scarce. Therefore, this study investigated the stabilization of carotenoids produced by <i>Sporidiobolus salmonicolor</i> CBS 2636 through spray-drying microencapsulation and their application in gelatin gummies. The extract was characterized for carotenoid content, provitamin A activity, antioxidant capacity, and in vitro toxicity. Spray drying was carried out using gum arabic, inulin, and starch (1:1:1, w/w) as wall materials at 130&#xa0;°C, yielding microparticles with 5.5% moisture and 0.126 water activity. Stability tests under different packaging conditions revealed that vacuum-packed BOPP provided the highest protection, maintaining approximately 50% of carotenoids after 100 days at 20 ± 2&#xa0;°C. Gummies containing 6% (w/w) microparticles were evaluated for physicochemical properties and in vitro gastrointestinal digestion during storage. The optimized formulation (F5; 0.25% sodium benzoate and 0.5% sodium lactate) showed the highest carotenoid stability and color retention. Carotenoid retention remained at 89% after 3&#xa0;h of intestinal digestion, indicating delayed release and protection during the initial digestive stages. These findings demonstrate that spray-drying microencapsulation combined with a ternary wall-material system is an effective strategy to enhance the stability and availability of microbial carotenoids. Furthermore, this study expands the application of microbial pigments in confectionery products, representing a promising alternative to synthetic colorants and contributing to the development of value-added foods.</p> Graphical Abstract <p></p>

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Spray-Dried Microencapsulation Improves Stability and Bioaccessibility of Microbial Carotenoids Applied in Gelatin Gummies

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月20日

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  • Patrícia Griep,
  • Naiara Hollerwerger,
  • Lucas Henrique do Nascimento,
  • Jamile Zeni,
  • Eunice Valduga

摘要

Carotenoids are natural pigments with provitamin A activity and antioxidant properties; however, their application in foods is limited by their high sensitivity to light, oxygen, and temperature, resulting in low stability and carotenoid release during simulated digestion. In addition, information regarding the use of microbial carotenoids in confectionery products remains scarce. Therefore, this study investigated the stabilization of carotenoids produced by Sporidiobolus salmonicolor CBS 2636 through spray-drying microencapsulation and their application in gelatin gummies. The extract was characterized for carotenoid content, provitamin A activity, antioxidant capacity, and in vitro toxicity. Spray drying was carried out using gum arabic, inulin, and starch (1:1:1, w/w) as wall materials at 130 °C, yielding microparticles with 5.5% moisture and 0.126 water activity. Stability tests under different packaging conditions revealed that vacuum-packed BOPP provided the highest protection, maintaining approximately 50% of carotenoids after 100 days at 20 ± 2 °C. Gummies containing 6% (w/w) microparticles were evaluated for physicochemical properties and in vitro gastrointestinal digestion during storage. The optimized formulation (F5; 0.25% sodium benzoate and 0.5% sodium lactate) showed the highest carotenoid stability and color retention. Carotenoid retention remained at 89% after 3 h of intestinal digestion, indicating delayed release and protection during the initial digestive stages. These findings demonstrate that spray-drying microencapsulation combined with a ternary wall-material system is an effective strategy to enhance the stability and availability of microbial carotenoids. Furthermore, this study expands the application of microbial pigments in confectionery products, representing a promising alternative to synthetic colorants and contributing to the development of value-added foods.

Graphical Abstract