Spray‐drying microencapsulation of β‐carotene by soy protein isolate and/or OSA‐modified starch

Abstract

Microencapsulation is an effective strategy to improve the storage stability of β‐carotene. This article investigated the potential and effectiveness of soy protein isolate (SPI) and octenylsuccinic anhydride‐modified starch (MS), alone or in combination (1:1, w/w), to encapsulate β‐carotene by spray drying. The results indicated that the microcapsule with MS exhibited much lower encapsulation efficiency (NE) and poorer dissolution behavior, but much better redispersion behavior, than that with SPI or its blends with MS. The NE was basically unaffected by total solid content (TC) or core/wall ratio; increasing the TC impaired the dissolution and/or redispersion behavior. The dispersion behavior was closely associated with the morphology of the microcapsules. The encapsulated β‐carotene suffered a progressive loss upon storage under high humid or temperature environment, but it exhibited extraordinary stability at low temperatures (e.g., 4°C). The β‐carotene degradation was independent of sunlight. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40399.

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

“…Using soy protein isolate, the authors observed that E reached higher values for anthocyanins than for polyphenols, showing the ability of this carrier to bind anthocyanins, which could be related to the flavylium cation of the anthocyanins. Deng et al (2014), using only soy protein or a soy protein/ starch blend, also found that E varied considerably with the composition of the encapsulating materials.…”

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

“…Most of them are derived from natural sources such as natu ral gels (e.g., gum arabic, alginates, carrageenan and mesquite gum), modified starches, malto dextrin and proteins (e.g., whey proteins, gelatin, soy, rice, sunflower and peas) [13,18,[43][44][45][46][47][48][49].…”

“…Microencapsulation by spray drying is the most widely known technique used to encapsu late food ingredients such as vitamins (C and E), fragrances, probiotic bacteria, lipids, veg etable oils, minerals (i.e., iron), anthocyanin pigments, milk, and foodstuffs [45,47,48,60,69]. The technique of microencapsulation by spray drying has been used since the 1950s and is currently applied at the industrial and academic level due to its rapid speed, economy and sim plicity.…”

“…The technique of microencapsulation by spray drying has been used since the 1950s and is currently applied at the industrial and academic level due to its rapid speed, economy and sim plicity. It involves the dispersion of the active ingredient with the encapsulation material that is pumped into a spray chamber followed by dehydration with circulating hot air at a tem perature between 150 and 200°C [45,47,48,60,69]. Spray drying provides a relatively high EE as compared to other methods.…”

Protein-Based Microencapsulation with Freeze Pretreatment: Spray-Dried Oil in Water Emulsion Stabilized by the Soy Protein Isolate–Gum Acacia Complex

“…are useful coating matrix. [16][17][18][19][20][21] Further, soy proteins, composed of glycinin and β-conglycinin, have been known to make cryogel due to the enhancement of the disulfide and hydrophobic interactions in the cryo-concentrated phase. [22] This suggests that the use of soy protein for the microencapsulation with the freeze pretreatment would be an interesting challenge.…”