Encapsulação de pigmentos de Monascus purpureus utilizando misturas de proteínas vegetais por spray drying

Abstract

Monascus pigments are natural colorants widely recognized for their intense coloration and associated bioactive properties. However, these pigments are sensitive to environmental factors such as pH, temperature, and light, which limits their industrial applications. Their stability can be enhanced through spray-drying encapsulation techniques using suitable carrier agents. In this study, Monascus pigments were encapsulated by spray drying using maltodextrin (MD) combined with plant-based proteins - pea protein (PP), rice protein (RP), and soy protein (SP). The resulting powders were evaluated for their physicochemical, morphological, and storage stability properties under different temperatures (20 °C, 40 °C and 60 ºC for 60 days), and light exposure (10 days). The encapsulation process produced stabilized Monascus pigments. Morphological analysis revealed that MD–protein blends yielded microparticles with smaller diameters and more wrinkled surface structures compared to MD alone. Among the formulations, those containing MD blended with RP or PP demonstrated significantly greater stability, as evidenced by lower degradation rate constants, longer half-lives, and better retention of antioxidant activity. In contrast, SP- based formulations offered comparatively limited protection. These differences are attributed to variations in protein composition and molecular structure, which influence their interaction with the encapsulated pigments. These results highlight the potential of rice and pea proteins as effective co-encapsulating agents in spray-dried systems, contributing to improved stability and industrial applicability of Monascus pigments.