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Related Experiment Videos

Microencapsulated ascorbic acid for milk fortification.

J B Lee1, J Ahn, H S Kwak

  • 1Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul 143-747, Korea.

Archives of Pharmacal Research
|August 26, 2003
PubMed
Summary
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Microencapsulated L-ascorbic acid and iron using medium-chain triacylglycerol (MCT) effectively fortify milk. Sensory analysis confirmed acceptable milk products with microencapsulated nutrients, indicating successful fortification.

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Materials Science

Background:

  • Milk fortification with essential nutrients like iron and L-ascorbic acid is crucial for nutritional enhancement.
  • Conventional fortification methods can lead to nutrient degradation and undesirable sensory changes in milk.
  • Microencapsulation offers a promising approach to protect sensitive nutrients during processing and storage.

Purpose of the Study:

  • To develop a microencapsulation technique for L-ascorbic acid and iron suitable for milk fortification.
  • To evaluate the efficiency of microencapsulation using medium-chain triacylglycerol (MCT) as a coating material.
  • To assess the sensory properties and stability of milk fortified with microencapsulated L-ascorbic acid and iron.

Main Methods:

Related Experiment Videos

  • Microencapsulation of ferric ammonium sulfate (iron source) and L-ascorbic acid using medium-chain triacylglycerol (MCT) as the coating material.
  • Optimization of the coating-to-core material ratio to achieve maximum microencapsulation efficiency.
  • Assessment of nutrient release kinetics and lipid oxidation (TBA value) during milk storage.
  • Sensory evaluation of milk fortified with microencapsulated nutrients compared to control samples.

    • Main Results:

    • The highest microencapsulation efficiency achieved was 95.0% at a 15:1 coating-to-core material ratio.
    • Ascorbic acid release increased sharply within the first 5 days of storage, reaching 6.5%.
    • Milk fortified with microencapsulated iron and ascorbic acid exhibited the lowest TBA values during 12 days of storage, indicating reduced lipid oxidation.
    • Sensory analysis revealed no significant differences in most aspects between control milk and milk fortified with microencapsulated ascorbic acid at 5 days of storage.

    Conclusions:

    • Microencapsulation using MCT is an effective strategy for fortifying milk with L-ascorbic acid and iron.
    • The developed microencapsulation method protects nutrients and minimizes undesirable changes in milk.
    • Acceptable milk products can be prepared using microencapsulated L-ascorbic acid and iron, suggesting potential for improved nutritional value and product quality.