English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

The aim of this study was to evaluate the ability of almond gum, as a novel polymer, to encapsulate β-carotene by spray drying, in comparison with gum arabic. Encapsulation efficiency (EE) was around 66% and 70% using almond gum and gum arabic, respectively, and the reconstituted emulsions had relatively higher particle sizes than the fresh emulsions. A 60-day storage period at 25°C was carried out to investigate the effect of relative humidity (RH) on the kinetic degradation and on the decrease of the color of β-carotene powders. Results showed that β-carotene and color degradations were found to fit well with a first-order kinetic model. Degradation rates increased as RH increased, until a value at which the samples become sticky and collapsed (80% RH) when the degradation rate decreased. These results could prove that collapse phenomena were responsible for the decrease of the degradation rate by decreasing the diffusion of oxygen throughout the wall materials.

Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials