Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches
Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (O...
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| Veröffentlicht in: | Journal of food science and technology 2019-07, Vol.56 (7), p.3461-3470 |
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| creator | Shaaruddin, Safura Mahmood, Zhafarina Ismail, Hamidah Mohd Ghazali, Hasanah Hamzah, Mohd. Yusof Muhammad, Kharidah |
| description | Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of β-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better β-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest β-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light. |
| doi_str_mv | 10.1007/s13197-019-03832-4 |
| format | Article |
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Yusof ; Muhammad, Kharidah</creator><creatorcontrib>Shaaruddin, Safura ; Mahmood, Zhafarina ; Ismail, Hamidah ; Mohd Ghazali, Hasanah ; Hamzah, Mohd. Yusof ; Muhammad, Kharidah</creatorcontrib><description>Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of β-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better β-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest β-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03832-4</identifier><identifier>PMID: 31274914</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Anhydrides ; Carotene ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Confectionery ; Drying ; Encapsulation ; Food Science ; Glass transition temperature ; Hygroscopicity ; Juices ; Maltodextrin ; Moisture content ; Nutrition ; Original ; Original Article ; Physicochemical properties ; Pigments ; Powder ; Retention ; Shelf life ; Spray drying ; Stability ; Starches ; Sugar ; Transition temperatures ; Vegetables ; Water activity ; Water content ; β-Carotene</subject><ispartof>Journal of food science and technology, 2019-07, Vol.56 (7), p.3461-3470</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3894-4735a9d3fcfb47968a9bdf822063e45d3ec3437b40d5ccaf41629b8d6aeecc033</citedby><cites>FETCH-LOGICAL-c3894-4735a9d3fcfb47968a9bdf822063e45d3ec3437b40d5ccaf41629b8d6aeecc033</cites><orcidid>0000-0002-9908-1503</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6581996/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6581996/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,41486,42555,51317,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31274914$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shaaruddin, Safura</creatorcontrib><creatorcontrib>Mahmood, Zhafarina</creatorcontrib><creatorcontrib>Ismail, Hamidah</creatorcontrib><creatorcontrib>Mohd Ghazali, Hasanah</creatorcontrib><creatorcontrib>Hamzah, Mohd. Yusof</creatorcontrib><creatorcontrib>Muhammad, Kharidah</creatorcontrib><title>Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of β-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better β-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest β-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light.</description><subject>Anhydrides</subject><subject>Carotene</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Confectionery</subject><subject>Drying</subject><subject>Encapsulation</subject><subject>Food Science</subject><subject>Glass transition temperature</subject><subject>Hygroscopicity</subject><subject>Juices</subject><subject>Maltodextrin</subject><subject>Moisture content</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Physicochemical properties</subject><subject>Pigments</subject><subject>Powder</subject><subject>Retention</subject><subject>Shelf life</subject><subject>Spray drying</subject><subject>Stability</subject><subject>Starches</subject><subject>Sugar</subject><subject>Transition temperatures</subject><subject>Vegetables</subject><subject>Water activity</subject><subject>Water content</subject><subject>β-Carotene</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kUtuFDEQhi0EItGQC7BAltgkiwa_ut3eIEURLylSFoG15barZxz12IPtBvocuQkH4Ux4mBAeC7xxleur31X6EXpKyQtKiHyZKadKNoSqhvCes0Y8QMdEybbpBWEPa0wYayht2yN0kvMNqYcz2TPyGB1xyqRQVByj2-tiBj_5suA44u_fGmtSLBAA-4BrXBO8i18cJGyCw3lem4RtDCPY4mPAJmMz7hNweFhwguxzMaHgrZlKdPC1pCq0b42VCctUJaz1wRSor5vFJe8An15dn5_h2pjsBvIT9Gg0U4aTu3uFPr55_eHiXXN59fb9xfllY3mvRCMkb41yfLTjIKTqeqMGN_aMkY6DaB0HywWXgyCutdaMgnZMDb3rDIC1hPMVenXQ3c3DFpyFUJKZ9C75rUmLjsbrvyvBb_Q6ftZd21OluipweieQ4qcZctFbny1MkwkQ56wZaznruaCyos__QW_inEJdr1JcyorUYVeIHSibYs4JxvthKNF72_XBdl1t1z9t1_umZ3-ucd_yy-QK8AOQaymsIf3--z-yPwB867wk</recordid><startdate>20190701</startdate><enddate>20190701</enddate><creator>Shaaruddin, Safura</creator><creator>Mahmood, Zhafarina</creator><creator>Ismail, Hamidah</creator><creator>Mohd Ghazali, Hasanah</creator><creator>Hamzah, Mohd. 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Yusof ; Muhammad, Kharidah</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3894-4735a9d3fcfb47968a9bdf822063e45d3ec3437b40d5ccaf41629b8d6aeecc033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Anhydrides</topic><topic>Carotene</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Confectionery</topic><topic>Drying</topic><topic>Encapsulation</topic><topic>Food Science</topic><topic>Glass transition temperature</topic><topic>Hygroscopicity</topic><topic>Juices</topic><topic>Maltodextrin</topic><topic>Moisture content</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Physicochemical properties</topic><topic>Pigments</topic><topic>Powder</topic><topic>Retention</topic><topic>Shelf life</topic><topic>Spray drying</topic><topic>Stability</topic><topic>Starches</topic><topic>Sugar</topic><topic>Transition temperatures</topic><topic>Vegetables</topic><topic>Water activity</topic><topic>Water content</topic><topic>β-Carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shaaruddin, Safura</creatorcontrib><creatorcontrib>Mahmood, Zhafarina</creatorcontrib><creatorcontrib>Ismail, Hamidah</creatorcontrib><creatorcontrib>Mohd Ghazali, Hasanah</creatorcontrib><creatorcontrib>Hamzah, Mohd. 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Yusof</au><au>Muhammad, Kharidah</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-07-01</date><risdate>2019</risdate><volume>56</volume><issue>7</issue><spage>3461</spage><epage>3470</epage><pages>3461-3470</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of β-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better β-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest β-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31274914</pmid><doi>10.1007/s13197-019-03832-4</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-9908-1503</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2019-07, Vol.56 (7), p.3461-3470 |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Anhydrides Carotene Carotenoids Chemistry Chemistry and Materials Science Chemistry/Food Science Confectionery Drying Encapsulation Food Science Glass transition temperature Hygroscopicity Juices Maltodextrin Moisture content Nutrition Original Original Article Physicochemical properties Pigments Powder Retention Shelf life Spray drying Stability Starches Sugar Transition temperatures Vegetables Water activity Water content β-Carotene |
| title | Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches |
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