Related Experiment Videos
Microencapsulated β-carotene preparation using different drying treatments
Xiang-Yu Li1,2,3,4, Mian-Bin Wu5, Min Xiao3,4
1Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
Journal of Zhejiang University. Science. B
|October 10, 2019
Summary
Microencapsulation protects unstable beta-carotene (β-carotene) in foods. Coating proved superior to other drying methods, yielding the most stable beta-carotene powder.
Area of Science:
- Food Science
- Material Science
Background:
- Beta-carotene (β-carotene), a vital natural pigment, suffers from instability, limiting its food applications.
- Microencapsulation is a key strategy to enhance the oxidative stability of β-carotene.
Purpose of the Study:
- To compare the efficacy of different microencapsulation techniques for β-carotene.
- To evaluate the impact of spray-drying, spray freeze-drying, coating, and spray granulation on β-carotene properties and stability.
Main Methods:
- Microencapsulation of β-carotene using four distinct drying methods.
- Characterization of microcapsules' morphology, particle size, water content, and thermal properties.
- Assessment of chemical stability over six months under varying storage temperatures.
Main Results:
- Coating resulted in a dense, starch-surrounded powder with the lowest bulk density and best compressibility.
- Scanning electron microscopy revealed distinct morphological differences between the drying methods.
- The coated β-carotene powder exhibited the highest mass fraction, indicating superior stability.
Conclusions:
- The coating microencapsulation process is more effective than spray-drying, spray freeze-drying, and spray granulation for preserving β-carotene.
- Coating offers a promising method for enhancing the stability and usability of β-carotene in food products.