Prediction of persistence conditions for microencapsulated vitamin C

• Published in: IOP conference series. Earth and environmental science Vol. 421; no. 2; pp. 22069 - 22073
• Main Authors: Diachkova, A V, Tikhonov, S L, Tikhonova, N V
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2020
• Subjects: Ascorbic acid; Dietary supplements; High temperature; Humidity; Maltodextrin; Microcapsules; Microencapsulation; Relative humidity; Shelf life; Storage; Storage conditions; Vitamin C
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/421/2/022069

The article aimed to assess the impact of various storage conditions on the shelf life of microencapsulated ascorbic acid as a food supplement for agricultural enterprises. The study involved determining the degree of influence of various aggressive storage conditions (increased humidity, elevated temperature, up to 40-45 °C, with access to sunlight) on the stability of microencapsulated vitamin C. As a result of the study, it was found that microencapsulation of vitamin C in the protective layer of maltodextrin provides Vitamin C persistence under a number of storage conditions. Optimum storage conditions for microcapsules with ascorbic acid: temperature conditions are allowed 20-24 °C, a place protected from light at a relative humidity of 55-60%. During long-term storage, up to 1 year, subject to storage rules, the vitamin C content in the test samples decreased slightly. The findings allow us to expand the possibilities of production and use of microencapsulated vitamin C as an independent product for agricultural enterprises.