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Improving the oxygen barrier of microcapsules using cellulose nanofibres
Author(s) -
Kak Atisheel,
Parhi Ashutos,
Rasco Barbara A.,
Tang Juming,
Sablani Shyam S.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15013
Subject(s) - maltodextrin , wetting , cellulose , materials science , gum arabic , chemical engineering , oxygen , diffusion barrier , spray drying , chemistry , nuclear chemistry , composite material , chromatography , organic chemistry , engineering , layer (electronics)
Summary In this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose nanofibres (CNF). The oxygen diffusion coefficient ( D eff ) was between 10.6 × 10 −15 m 2 s −1 and 17.3 × 10 −15 m 2 s −1 for all microcapsules. The addition of CNF improved the oxygen barrier of MD/GA microcapsules. The incorporation of CNF did not significantly impact T g due to the low quantity of CNF present in the microcapsules. Wettability was higher in CNF incorporated microcapsules, and dispersibility was lower only for microcapsules with maltodextrin of DE 26. Spray‐dried microcapsules exhibited poor flowability and high cohesiveness due to the moisture content (2.0–2.5%) of the powders. The results suggest that incorporation of CNF can increase the oxygen barrier of MD/GA microcapsules which may lead to better oxidative stability of micronutrients incorporated in the microcapsules.