Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying

• Published in: International journal of food science & technology Vol. 55; no. 7; pp. 2872 - 2882
• Main Authors: Ding, Zhuang, Tao, Tao, Wang, Xiao, Prakash, Sangeeta, Zhao, Yanna, Han, Jun, Wang, Zhengping
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.07.2020
• Subjects: Carbohydrates; Degradation; degradation kinetics; Drying; Efficiency; Encapsulation; encapsulation efficiency; Glass transition temperature; Inulin; Kinetics; Lutein; microencapsulation; Morphology; Physical properties; Shelf life; Spray drying; stability; Stability analysis; Storage stability; Temperature; Transition temperatures
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14544

Summary In the present study, seven carbohydrates were selected as encapsulant for preparing lutein microencapsulated powders (LMPs). The surface morphology, physical properties, encapsulation efficiency, and thermo‐ and storage stability of LMPs were studied to determine the protective effects of different carbohydrates on microencapsulated lutein during spray drying and storage. Results on powder characteristics indicated that the crystal inhibition of wall material in spray drying was necessary for decent encapsulation efficiency, and higher glass transition temperature of wall material could cause high product yield. In stability assessment, degradation kinetics of different LMPs at two different temperature conditions were analysed, revealing that inulin could provide more effective protection compared with the other carbohydrate. Our results suggested that the different carbohydrates had great influence on the quality of LMPs, and inulin could be considered as an alternative for the generation of LMPs to enhance storage stability and extend shelf life of this bioactive product. Lutein microencapsulated powders (LMPs) were prepared by using different carbohydrates as encapsulant and the effect of different carbohydrates on appearance, surface morphology, physical properties, encapsulation efficiency, and thermo and storage stability of LMPs were evaluated. The inulin as encapsulant could provide more effective protection for LMPs compared with the other carbohydrate.