Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying |
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| Authors: | Addion Nizori Lan T T Bui Ferry Jie Darryl M Small |
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| Affiliation: | 1. Agricultural Technology Faculty, Technology of Agricultural Product, Jambi University, Mestong‐Jambi, Indonesia;2. Applied Chemistry, School of Applied Sciences, RMIT University, Melbourne, VIC, Australia;3. Department of Defence, Defence Science and Technology Organisation, Scottsdale, TAS, Australia;4. School of Business and Law, Edith Cowan University, Joondalup, WA, Australia;5. Applied Chemistry and Environmental Science, RMIT University Bundoora Campus, Bundoora, VIC, Australia |
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| Abstract: | There has been considerable research into ascorbic acid (AA) as a food component in the human diet and disease prevention. Microencapsulation technology has a promising strategy for enhancing the stability of AA towards the carrier food. The effects of varying hydrocolloid proportions on encapsulation of AA by spray drying have been evaluated. Spray drying pilot plant scale was used to produce the microcapsules, and capillary electrophoresis has been applied to analyse the retention of AA during bread making process. To investigate the characteristics of microstructure of encapsulated AA after processing, the environmental scanning electron microscope was used to investigate the structure of microcapsules. In addition to that to measure the particle size and distribution of microcapsules, the laser beam scattering was used. The impact of varying hydrocolloids proportion on encapsulation of AA by spray drying was studied. |
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| Keywords: | Ascorbic acid capillary electrophoresis and spray drying hydrocolloids microencapsulation |
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