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Retention of β‐Carotene Encapsulated in a Trehalose‐based Matrix as Affected by Water Content and Sugar Crystallization
Author(s) -
Elizalde B.E.,
Herrera M.L.,
Buera M.P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08856.x
Subject(s) - trehalose , crystallization , sugar , chemistry , amorphous solid , gelatin , water retention , food science , sucrose , carotene , kinetics , matrix (chemical analysis) , water activity , chemical engineering , water content , chromatography , crystallography , biochemistry , organic chemistry , physics , environmental science , geotechnical engineering , quantum mechanics , soil science , engineering , soil water
Retention of β‐carotene encapsulated in an amorphous trehalose‐gelatin matrix and surface color changes were studied during storage of samples at several water activities. The fractional retention could be described by a first order reaction kinetics. The higher retention of β‐carotene (about 80% in 6 mo) was obtained in the not crystallized samples, while for crystallized samples exposed to water activity 0.75 the loss was almost complete. Trehalose crystallization could not be delayed by the presence of MgCl 2 as occurs in the pure sugar systems. Surface color change was not a sensitive indication of carotene retention, which was mainly related to excess water over that needed to form the dihydrate crystals.