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This work aimed to study the microencapsulation of anatto seed oil using inulins with two degree of polymerazation (DP), GR-inulin (DP ≥ 10) and HP-inulin (DP ≥ 23), as wall material. The microparticles obtained by freeze-drying (FD) were caracterized with respect to scanning electron microscopy (SEM), confocal scanning laser microscopy (CSLM), encapsulation efficiency (EE) and differential scanning calorimetry (DSC). The DP's had not influence on the physicalchemical properties of microparticles. However, were produced novel additives for food industry with functional and therapeutic properties.

Microencapsulation of annatto seed oil using prebiotic carbohydrates