Enhancing β-carotene storage stability through spray‒drying microencapsulation with maltodextrin-based carriers

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-23 DOI:10.1007/s11694-025-03419-y

Norma Olivia Reyes-Ramos, Miguel Angel Ruiz-Cabrera, Lucía María Cristina Ventura-Canseco, María Celina Luján-Hidalgo, Alicia Grajales-Lagunes, Miguel Abud-Archila

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Abstract

This study evaluated the effectiveness of maltodextrin (MD) combined with gum Arabic (GA), soymilk (SM), and soy protein (SP) as encapsulating agents for β-carotene microencapsulation via spray drying. The process achieved an encapsulation efficiency ranging from 7.95 to 56.25%, with microcapsules showing particle sizes between 1 and 7 μm. Stability tests at 4 °C and 30 °C revealed significant differences in retention, with β-carotene contents of 2.64 mg/g and 0.37 mg/g, respectively, after 90 days of storage. Compared with MD alone, the addition of SP and SM significantly improved the antioxidant activity (up to 66% DPPH radical scavenging). Morphological analysis confirmed more uniform particle distributions when MD was combined with other agents. These results demonstrate the potential of these formulations as functional food additives with enhanced stability and antioxidant properties.

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以麦芽糊精为载体喷雾干燥微胶囊化提高β-胡萝卜素贮存稳定性

本研究评价了麦芽糖糊精（MD）与阿拉伯胶（GA）、豆浆（SM）和大豆蛋白（SP）联合作为β-胡萝卜素微胶囊化剂的喷雾干燥效果。该工艺的包封效率为7.95 ~ 56.25%，微胶囊粒径在1 ~ 7 μm之间。在4°C和30°C条件下的稳定性测试显示，保存90天后，β-胡萝卜素含量分别为2.64 mg/g和0.37 mg/g。与单独添加MD相比，SP和SM显著提高了抗氧化活性（DPPH自由基清除率高达66%）。形态学分析证实MD与其他药物联合使用时颗粒分布更均匀。这些结果表明，这些配方具有增强稳定性和抗氧化性能的功能性食品添加剂的潜力。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.