Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying

Nizori, A, Bui, L, Jie, F and Small, D 2018, 'Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying', International Journal of Food Science and Technology, vol. 53, no. 6, pp. 1363-1370.


Document type: Journal Article
Collection: Journal Articles

Title Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying
Author(s) Nizori, A
Bui, L
Jie, F
Small, D
Year 2018
Journal name International Journal of Food Science and Technology
Volume number 53
Issue number 6
Start page 1363
End page 1370
Total pages 8
Publisher Wiley-Blackwell Publishing Ltd.
Abstract There has been considerable research into ascorbic acid (AA) as a food component in the human diet and disease prevention. Microencapsulation technology has a promising strategy for enhancing the stability of AA towards the carrier food. The effects of varying hydrocolloid proportions on encapsulation of AA by spray drying have been evaluated. Spray drying pilot plant scale was used to produce the microcapsules, and capillary electrophoresis has been applied to analyse the retention of AA during bread making process. To investigate the characteristics of microstructure of encapsulated AA after processing, the environmental scanning electron microscope was used to investigate the structure of microcapsules. In addition to that to measure the particle size and distribution of microcapsules, the laser beam scattering was used. The impact of varying hydrocolloids proportion on encapsulation of AA by spray drying was studied.
Subject Food Sciences not elsewhere classified
Nutrition and Dietetics not elsewhere classified
Keyword(s) Ascorbic acid
capillary electrophoresis and spray drying
hydrocolloids
microencapsulation
DOI - identifier 10.1111/ijfs.13699
Copyright notice © 2018 Institute of Food Science and Technology
ISSN 0950-5423
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