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
