The influence of carrier material on some physical and structural properties of carrot juice microcapsules

Emilia Janiszewska-Turak; Nicolò Dellarosa; Urszula Tylewicz; Luca Laghi; Santina Romani; Marco Dalla Rosa; Dorota Witrowa-Rajchert

doi:10.1016/j.foodchem.2017.03.134

The influence of carrier material on some physical and structural properties of carrot juice microcapsules

Food Chem. 2017 Dec 1:236:134-141. doi: 10.1016/j.foodchem.2017.03.134. Epub 2017 Mar 24.

Authors

Emilia Janiszewska-Turak¹, Nicolò Dellarosa², Urszula Tylewicz³, Luca Laghi⁴, Santina Romani⁵, Marco Dalla Rosa⁶, Dorota Witrowa-Rajchert⁷

Affiliations

¹ Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: emilia_janiszewska_turak@sggw.pl.
² Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy. Electronic address: nicolo.dellarosa@unibo.it.
³ Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy. Electronic address: urszula.tylewicz@unibo.it.
⁴ Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy. Electronic address: l.laghi@unibo.it.
⁵ Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy. Electronic address: santina.romani2@unibo.it.
⁶ Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy. Electronic address: marco.dallarosa@unibo.it.
⁷ Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: dorota_witrowa_rajchert@sggw.pl.

PMID: 28624082
DOI: 10.1016/j.foodchem.2017.03.134

Abstract

This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg). Carrot powders with GA used as a carrier material resulted in better carotenoids retention and higher stability of powders in terms of higher Tg, lower a_w and good hygroscopic properties. However, all powders showed a low a_w (below 0.26) and high dry matter content (98-99%) indicating a good potential for protection of microencapsulated carotenoids during the storage.

Keywords: Carrot juice; DSC; Hygroscopicity; TD-NMR; Viscosity.

MeSH terms

Capsules
Daucus carota / chemistry*
Drug Compounding*
Gum Arabic
Powders

Substances

Capsules
Powders
Gum Arabic