Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying

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• 作者：Daniela Borrmann^a ; ^{borrmann@usp.br} ; Anna Paola Trindade Rocha Pierucci^b ; Selma Gomes Ferreira Leite^a ; Maria Helena Miguez da Rocha Leã ; o^a
• 关键词：Microencapsulation ; Spray-drying ; n-Octenylsuccinate-derivatised starch ; Passion fruit ; Vitamin C
• 刊名：Food and Bioproducts Processing
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：91
• 期：1
• 页码：23-27
• 全文大小：625 K

文摘

Food microencapsulation has been an efficient way of raising food shelf life during storage. In this work passion fruit juice was encapsulated with n-octenylsuccinate-derivatised starch using a spray-dryer and stored at two different temperatures. The shelf life of vitamin C was analysed and X-ray diffraction, scanning electronic microscopy and laser diffraction analyses were performed. Samples stored at 7 and 25 ¡ãC retained 77.1 and 71.5 % , respectively, of vitamin C after 77 days of storage. Capsules had an average size of 12.5 ¦Ìm and were presented in an amorphous form. n-Octenylsuccinate-derivatised starch showed to be an interesting material for the encapsulation of passion fruit juice, and spray-drying proved itself as an inexpensive alternative to freeze-drying, capable of retaining vitamin C during a long time of storage, and easy to be diluted in order to reconstitute the passion fruit juice for human consumption.