Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization

Food Science and Technology

关键词: ascorbic acid;    encapsulation;    melt-extrusion;    maltodextrins;    glass transition temperature;   

DOI  :  10.1590/fst.02918

来源: DOAJ

【 摘 要 】

Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.

【 授权许可】

Unknown