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Encapsulation and stabilization of β-carotene by amylose inclusion complexes.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2018 Mar; Vol. 105, pp. 446-452. Date of Electronic Publication: 2017 Nov 23. - Publication Year :
- 2018
-
Abstract
- In the present study, we report a novel composition based on amylose (or starch) inclusion complex with an amphiphilic material as an effective encapsulation platform technology to incorporate guests of interest. Specifically, the encapsulation of β-carotene in amylose-surfactant and amylose/starch-ascorbyl palmitate (AscP) inclusion complexes was investigated. Surfactants of different hydrophilicity/lipophilicity were selected to cover a broad range of HLB values. The formation of the inclusion complexes was characterized by X-ray diffraction and differential scanning calorimetry. The ability of amylose-surfactant system to encapsulate β-carotene was dependent on the HLB value of the surfactants, instead of their ability to induce inclusion complexation. The incorporation of β-carotene hindered amylose-surfactant inclusion complex formation, whereas no significant effect was observed on structural and thermal properties of starch-AscP inclusion complex in the presence of β-carotene. The X-ray diffraction pattern of amylose-AscP-β-carotene showed that β-carotene molecules did not crystallize into a separated phase and thus were suggested to be homogeneously immobilized within the polycrystalline amylose-AscP inclusion complexes. During a storage period of six weeks at 20 and 30°C, the stability of β-carotene was improved by encapsulation in starch-AscP inclusion complexes compared with that in physical mixtures of the three components.<br /> (Copyright © 2017 Elsevier Ltd. All rights reserved.)
- Subjects :
- Ascorbic Acid analogs & derivatives
Ascorbic Acid chemistry
Calorimetry, Differential Scanning
Crystallization
Food Storage
Hydrophobic and Hydrophilic Interactions
Surface-Active Agents chemistry
Time Factors
X-Ray Diffraction
Amylose chemistry
Food Handling methods
Starch chemistry
beta Carotene chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 105
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 29433235
- Full Text :
- https://doi.org/10.1016/j.foodres.2017.11.058