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Updated: Feb 28, 2026

Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
The influence of carrier material on some physical and structural properties of carrot juice microcapsules
Emilia Janiszewska-Turak1, Nicolò Dellarosa2, Urszula Tylewicz2
1Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland.
Abstract:
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg). Carrot powders with GA used as a carrier material resulted in better carotenoids retention and higher stability of powders in terms of higher Tg, lower aw and good hygroscopic properties. However, all powders showed a low aw (below 0.26) and high dry matter content (98-99%) indicating a good potential for protection of microencapsulated carotenoids during the storage.
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