Comparison of Spray-drying, Drum-drying and Freeze-drying for β-Carotene Encapsulation and Preservation

Authors

  • STEPHANE A. DESOBRY,

    1. Author Desobry is with the Laboratoire de Physico-chimie et Genie Alimentaires, ENSAIA-INPL, 2 Avenue de la Foret de Haye, 54500 Vandoeuvre, France. Author Netto is with Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas, Campinas-SP CP 6121, 13083-970, Brazil. Author Labuza is with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint-Paul, MN, 55108. Address inquiries to Dr. T.P. Labuza.
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  • FLAVIA M. NETTO,

    1. Author Desobry is with the Laboratoire de Physico-chimie et Genie Alimentaires, ENSAIA-INPL, 2 Avenue de la Foret de Haye, 54500 Vandoeuvre, France. Author Netto is with Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas, Campinas-SP CP 6121, 13083-970, Brazil. Author Labuza is with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint-Paul, MN, 55108. Address inquiries to Dr. T.P. Labuza.
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  • THEODORE P. LABUZA

    1. Author Desobry is with the Laboratoire de Physico-chimie et Genie Alimentaires, ENSAIA-INPL, 2 Avenue de la Foret de Haye, 54500 Vandoeuvre, France. Author Netto is with Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas, Campinas-SP CP 6121, 13083-970, Brazil. Author Labuza is with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint-Paul, MN, 55108. Address inquiries to Dr. T.P. Labuza.
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  • We acknowledge the French “Ministere de l'Education Nationale, de l'Enseignement Superieur et de la Recherche” and the “North Atlantic Treaty Organization” for support of Dr. De Sobry and Fundagao de Amparo a Pesquisa do Estado de Sao Paulo-FAPESP for support of Dr. Netto. This project was supported in part by the Univ. of Minnesota Agricultural Experiment Station and is published as scientific paper series #97118000.

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.

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