MICROENCAPSULATION OF ASTAXANTHIN WITH BLENDS OF MILK PROTEIN AND FIBRE BY SPRAY DRYING

摘要：

　　This study investigated the encapsulation of astaxanthin using blends of milk protein (whey protein isolate and sodium caseinate) and carbohydrate (soluble corn fibre 70) to enhance its stability and application in food systems.The results demonstrated that spray drying can be applied to transform the stable astaxanthin emulsions into powders with reasonably good properties,including water activity,surface morphology and oxidative stability.The reconstituted emulsions also showed good stability similar to the parent emulsions.The microencapsulation efficiency was high (~95%) for both wall systems under investigation,indicating the suitability of these wall matrices for encapsulating the hydrophobic astaxanthin.

关键词： microencapsulation astaxanthin spray drying stability powder properties

作者: Y.Quek Q.Shen

作者单位: Food Science,School of Chemical Sciences The University of Auckland,Private Bag 92019,Auckland 1142,New Zealand

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）