Colour Stabilization of Spray-dries Pocine Red Blood Cells Using Nicotinic Acid and Nicotinamide
- Autores: E. Saguer, C. Lorca, C. Carretero, Mònica Toldrá Alegret, S. Altarriba, Dolors Parés i Oliva
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 4, 2003, págs. 301-307
- Idioma: inglés
- Títulos paralelos:
- Estabilización del color de eritrocitos de porcino secados por pulverización utilizando ácido nicotínico y nicotinamida
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Resumen
The effect of nicotinic acid (NA) and nicotinamide (NAm) on colour parameters (CIE L·, a·, b·) of spray dried red blood cells and colour stability during a 7-weeks storage period at room temperature were investigated. The influence of pH on the colour of powder stabilized with NA or NAm was also determined by using starch gels as a model matrix. The results showed that nicotinic acid at 2% (w/v) considerably prevented colour deterioration of haemoglobin concentrate during spray-drying as well as during the storage period. The powder obtained was clearer, redder and more yellow than the control. A positive effect was also detected with 2.5% (w/v) nicotinamide, but the improvement achieved was never as high as it was when nicotinic acid was used. However, powder containing nicotinamide at 2.5% (w/v) showed higher capacity as a red colourant than nicotinic acid at 2% (w/v) when added to starch gels either at pH 7.5 or 4.5. (A)
