Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches

Abstract

Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, b-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of b-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better b-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest b-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light.

β‐Carotene Stability and Some Physicochemical Properties of Apricot Juice Powders Obtained by Using Maltodextrins with Different Dextrose Equivalents

“…It is known that the protection of core materials in capsules is quite dependent on the chemical and physical properties of the wall material. [ 11 ] During the preparation of apricot puree with MDs, β‐carotene molecules were probably covered with MD chains along with the other constituents present in apricot fruit. After freeze‐drying, most of the carotenoids were encapsulated in the matrix composed of this complex mixture.…”

“…In addition, the surface morphology of the particles were also reported to affect the color properties. [ 11 ] As seen in Figure , among the samples with added MD, MD‐I had the minimum roughness and flake‐like surface, whereas MD‐II and MD‐III had more roughened particles. This could also be the reason for the slightly lighter color of MD‐I compared to MD‐II and MD‐III.…”

“…[ 9 ] Commercially, different MDs are available with different DE values according to the chain length of the glucose polymers. [ 10 ] Several studies have shown that MDs can protect bioactive compounds such as carotenoids, [ 9,11 ] anthocyanins, [ 12 ] and ascorbic acid [ 13 ] from degradation via encapsulation. However, to the authors’ best knowledge there is no report on the stability of β‐carotene and other quality characteristics of apricot juice powders (AJPs) produced by using MD.…”

Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

“…The trend for powder compressibility (CI) was the same as the powder cohesiveness (HR) property, where all soluble fractions (pectin and hemicellulose) had significantly (P < 0.05) higher values (approximately 37) than DKSP (24) and CEL (11). There are five categories of CI: very poor (> 45), poor (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45), fair (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), good (15)(16)(17)(18)(19)(20) and very good (< 15%). Therefore, all soluble fractions (HEM, CBP and ASP) had poor powder compressibility compared to insoluble fiber (DKSP and CEL) with fair and very good compressibility, respectively.…”

“…The Wyatt Technology ASTRA V 5.3.4.14 program based on the first-order Zimm equation was used to collect and process the output voltages of all detectors. 19…”