The influence of carrier material on some physical and structural properties of carrot juice microcapsules

• Published in: Food chemistry Vol. 236; pp. 134 - 141
• Main Authors: Janiszewska-Turak, Emilia, Dellarosa, Nicolò, Tylewicz, Urszula, Laghi, Luca, Romani, Santina, Dalla Rosa, Marco, Witrowa-Rajchert, Dorota
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2017
• Subjects: Capsules; Carrot juice; Daucus carota - chemistry; Drug Compounding; DSC; Gum Arabic; Hygroscopicity; Powders; TD-NMR; Viscosity; FID; Viscosity; d.m; Hygroscopicity; Tmelting; WPI; Tg; Carrot juice; DSC; aw; MD; GA; TD-NMR; MD:AG=1:1;2:1;3:1
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.03.134

•Microencapsulated carrot juices has low water activity.•The carrier influences the amount of carotenoids microencapsulated.•Better maintenance of carotenoids in GA and WPI powder samples was observed.•Tg of microencapsulated carrot juice can be evaluated by DSC or TD-NMR. This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg). Carrot powders with GA used as a carrier material resulted in better carotenoids retention and higher stability of powders in terms of higher Tg, lower aw and good hygroscopic properties. However, all powders showed a low aw (below 0.26) and high dry matter content (98–99%) indicating a good potential for protection of microencapsulated carotenoids during the storage.