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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3461–3470 | Cite as

Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches

  • Safura Shaaruddin
  • Zhafarina Mahmood
  • Hamidah Ismail
  • Hasanah Mohd Ghazali
  • Mohd. Yusof Hamzah
  • Kharidah MuhammadEmail author
Original Article
  • 14 Downloads

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.

Keywords

Encapsulation Powder properties Degradation kinetics Confection β-Carotene 

Notes

Acknowledgements

The authors would like to acknowledge the financial support provided by Universiti Putra Malaysia (6360600).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
  2. 2.Radiation Processing Technology DivisionMalaysia Nuclear Agency, BangiKajangMalaysia

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