Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation

Stephane A. Desobry, Flavia M. Netto, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

306 Scopus citations

Abstract

Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C. No significant influence of %RH was observed on the retention of β-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period. Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods. The chromametric measurements of 'L' and 'a' corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.

Original languageEnglish (US)
Pages (from-to)1158-1162
Number of pages5
JournalJournal of food science
Volume62
Issue number6
DOIs
StatePublished - 1997

Keywords

  • Carotenoids
  • Encapsulation
  • Oxidation
  • Stability kinetics

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