Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368949

Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Effect of high concentrated sucrose on the stability of osa-starch-based betacarotene microcapsules

Author
item CHEN, XIADONG - JIANGNAN UNIVERSITY
item LIANG, RONG - JIANGNAN UNIVERSITY
item ZHONG, FANG - JIANGNAN UNIVERSITY
item MA, JIANGUO - JIANGNAN UNIVERSITY
item JOHN, NSOR-ATINDANA - JIANGNAN UNIVERSITY
item GOFF, DOUGLAS - UNIVERSITY OF GUELPH
item Yokoyama, Wallace - Wally

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/28/2019
Publication Date: 10/31/2019
Citation: Chen, X., Liang, R., Zhong, F., Ma, J., John, N., Goff, D., Yokoyama, W.H. 2019. Effect of high concentrated sucrose on the stability of osa-starch-based betacarotene microcapsules. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2019.105472.
DOI: https://doi.org/10.1016/j.foodhyd.2019.105472

Interpretive Summary: The oral delivery of sensitive bioactive compounds such as beta-carotene were investigated using modified starch microcapsules. The starch was modified with a lipid material, octadecenyl-succinate, to improve its fat emulsifying properties. The microcapsule wall of OSA starch is porous and the encapsulated beta-carotene is subject to oxidation. Incorporation of sucrose decreased the void spaces and improved the storage properties of the microcapsules.

Technical Abstract: Beta-carotene (BC) microcapsules based on OSA-starch emulsions with different amount of sucrose were prepared to investigate the effects of sucrose on the physicochemical stability of BC microcapsules. BC loading amount, storage retention and particle size of water reconstituted microcapsules and emulsion before spray drying were studied. With the sucrose ratio increased in the wall material, the storage retention of the microcapsules powder and reconstituted powders increased as well. The free volume of the wall material decreased with increased sucrose ratio according to the SEM. Glass transition temperatures of the wall materials, the relative distribution of OSA-group in the powder determined by confocal Raman spectra microscope and the storage retention of BC of the water reconstituted microcapsules were also determined to interpret the mechanism of sucrose acting on the oxygen barrier effects of the wall materials. Phase separation was occurred in the high sucrose ratio group which probably the reason that the chemical stability of was increased. We also found that high ratio of sucrose can help to increase both physical and chemical stability of the water reconstituted microcapsules.