The influence of carrier material on some physical and structural properties of carrot juice microcapsules
2017
Janiszewska-Turak, Emilia | Dellarosa, Nicolò | Tylewicz, Urszula | Laghi, Luca | Romani, Santina | Dalla Rosa, Marco | Witrowa-Rajchert, Dorota
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.
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