Impregnation of Krill Oil Microcapsules into Golden Apple Slices’ Intercellular Tissue

Abstract

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.

Keywords

• krill oil
• emulsion
• microencapsulation
• functional food