Characterization of Capsules of Ascorbic Acid in a Glassy Carbohydrate Matrix as Affected by Formulation Variable by Extrusion
Ascorbic acid (AA) was encapsulated in the low moisture/solid/glassy-state carbohydrate matrix by extrusion. The effect of formulation parameters were investigated on the physico-chemical properties of glassy extruded products. The method could allow the AA content in final extrudates (payload) of three formulations to be increased more than 15.67g/100g extrudates while the AA yield were above 97％. The glass transition temperature (Tg) of the extrudates was above 40℃. The incorporation of trehalose reduced the Tg while the gum arabic reduced the expansion ratio of the extrudates. The results of scanning electron microscopy (SEM), X-ray diffraction (XRD), fourier-transform infrared spectroscopy (FTIR) indicated that the formulation was a glassy solid solution, where the AA was molecularly dispersed in the matrix of carbohydrates. XRD study after 3 months of high temperature storage showed that the extrudate were still in amorphous form as no crystalline characteristic peaks were observed.
ascorbic acid encapsulation extrusion maltodextrin gum arabic glass transition temperature
Dawei Chang Chengsheng Jia Shabbar Abbasb Xiaoming Zhang Mingyong Xie Jin Moon Kim
College of Life Science and Engineering Shaanxi University of Science and Technology Xian, P R Chin State Key Laboratory of Food Science and Technology,School of Food Science and Technology Jiangnan U State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang, P R China Food Safety and Inspection Service,US Department of Agriculture,NY, USA.
国际会议
哈尔滨
英文
657-660
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）