Comparison Of Spray-drying, Drum-drying And Freeze-drying For β-carotene Encapsulation And Preservation

Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C. No significant influence of %RH was observed on the retention of β-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period. Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods. The chromametric measurements of 'L' and 'a' corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.62611581162Anandaraman, S., Reineccius, G.A., Stability of encapsulated orange peel oil (1986) Food Technol., 40 (11), pp. 88-93Bendich, A., Olson, J.A., Biological actions of carotenoids (1989) FASEE J., 3, pp. 1927-1932Bushway, R.J., Wilson, A.M., Determination of α- and β-carotene in fruits and vegetables by HPLC (1982) Can. Inst. Food Sci. Technol. J., 15 (3), pp. 165-169Chen, B.H., Peng, H.Y., Chen, H.E., Changes of carotenoids color, and vitamins contents during processing of carrot juice (1995) J. Agric. Food Chem., 43, pp. 1912-1918Chou, H.E., Breene, W.M., Oxydative decoloration of β-carotene in low moisture model systems (1972) J. Food Sci., 37, pp. 66-68Chuy, L., Labuza, T.P., Caking and stickiness of dairy based food powders related to glass transition (1994) J . Food Sci., 59, pp. 43-46Halter, S., Vitamin A: Its role and chemoprevention and chemotherapy of cancer (1989) Human Pathol., 20, pp. 205-209Heinoven, M.I., Carotenoid and provitamin A activity of carrot cultivars (1990) J. Agric. Food Chem., 38, pp. 609-612Krimsky, N.I., Carotenoid and cancer in animal model (1989) J. Nutr., 119, pp. 123-126Moreau, D.L., Rosenberg, M., Oxidative stability of anhydrous micrencapsulated in whey proteins (1996) J. Food Sci., 61, pp. 39-43Sims, C.A., Balaban, M.O., Matthews, R.F., Optimization of carrot juice color and cloud stability (1993) J. Food Sci., 58, pp. 1129-1191Wagner, L.A., Warthesen, J.J., Stability of spray-dried encapsulated carrot carotene (1995) J. Food Sci., 60, pp. 1048-1053Zhou, J.R., Gugger, E.T., Erdman, J.W., Isolation and partial characterization of 18 kDa carotenoid protein complex from carrot roots (1994) J. Agric. Food Chem., 42, pp. 2386-2390Ziegler, R.G., A review of epidemiologic evidence that carotenoids reduce the risk of cancer (1989) J. Nutr, 119, pp. 116-12

Structural Modifications Of β-lactoglobulin Subjected To Gamma Radiation

It was demonstrated in a previous study that gamma irradiation of solutions of native β-lactoglobulin (β-LG) results in ordered oligomers and aggregates, whereas the protein irradiated in the solid state is not affected. The structural features associated with oligomerization and aggregation were investigated here, using fluorescence and circular dichroism (CD). Bovine β-LG, in solid state or in solution, was irradiated at a dose level of 10, 25 or 50 kGy using a Cobalt-60 radiation source. The effect of doses up to 10 kGy on the tertiary and secondary structure of β-LG irradiated in solid state was not important, and slight changes were observed at 50 kGy. β-LG irradiated in solution showed alterations in fluorescence spectra and decreasing dichroism signal in near-UV CD spectra, suggesting changes in the tertiary structure. However, quantification of the secondary structure showed little overall change in content, despite changes in the spectra noted. The greatest structural changes were observed when protein was irradiated at low concentration (3 mg mL-1) and at high dose (50 kGy), and were similar to those observed in thermal-treated β-LG at mild conditions as reported by other authors. © 2008 Elsevier Ltd. 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