Potential of microencapsulation to protect ascorbic acid under different temperature and pH during heating process

Authors

  • Zahra Abbasi Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
  • Maryam Jafari Department of Food Science and Technology, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran
  • Mohammad Fazel Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

Keywords:

, Ascorbic Acid, Encapsulation, Microcapsules Stability, Encapsulation Efficiency

Abstract

Potential of microencapsulation to protect ascorbic acid under different temperature and pH during heating process

Abstract

Ascorbic acid (Vitamin C) is an important nutritional component which increases quality and technological properties of food but is naturally unstable. In order to increase the stability of ascorbic acid under a variety of processing conditions, the potential of microencapsulation has been investigated in this work. Six microcapsule formulations were prepared containing gum Arabic (GA), maltodextrin (MD) and chitosan at ratios of 4:1:1, 1:4:1, 1:1:4, 2:2:2, 3:2:1, 3:1:2, respectively. Encapsulation efficiency was varied depending on microcapsules composition and ranged from 40.5% to 80.4%. Microcapsules with higher efficiency were then further characterized by SEM and DSC. Finally, the retention of encapsulated ascorbic acid was evaluated under different simulated process conditions in term of temperature (50, 70, 90 ºC) and pH (3, 4, 5) over time (0 to 200 min). The rate of loss for ascorbic acid varied widely between samples and those encapsulated were more stable at different temperature and pH especially at 50 ºC and pH 5.

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Published

2019-06-17

How to Cite

Abbasi, Z., Jafari, M., & Fazel, M. (2019). Potential of microencapsulation to protect ascorbic acid under different temperature and pH during heating process. Brazilian Journal of Technology, 2(2), 573–589. Retrieved from https://ojs.brazilianjournals.com.br/ojs/index.php/BJT/article/view/2067

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Original articles