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Optimization of Microencapsulation of β‐Lactoglobulin–Vitamin A Using Response Surface Methodology
Author(s) -
Tang Jia Wen,
Cho Hyunnho,
Kim Jaecheol,
Wang Zhi Geng,
Hwang Keum Taek
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12747
Subject(s) - response surface methodology , vitamin , chemistry , food science , fourier transform infrared spectroscopy , vitamin c , central composite design , chromatography , biochemistry , chemical engineering , engineering
Microencapsulation condition of vitamin A with β‐lactoglobulin (β‐Lg) was optimized using response surface methodology (RSM). Microencapsulation efficiency (MEE) of the microencapsulated β‐Lg‐vitamin A was determined with respect to four variables including molar ratio of β‐Lg to vitamin A, reaction time, pH and reaction temperature. Optimal conditions for microencapsulation of β‐Lg‐vitamin A were 4.74:1 of the molar ratio, 1.43 h, pH 6.87, and 48.68C. The maximum MEE under the optimized condition was 82.2%. The optimized microcapsules of β‐Lg‐vitamin A observed by transmission electron microscope were sphere‐shaped in a regular order. Vitamin A was observed by Fourier transform infrared to be inserted in the central cavity of β‐Lg. These results indicate that the microencapsulation conditions for β‐Lg and vitamin A were optimized by RSM successfully forming microcapsules. Practical Applications Microencapsulation of vitamin A could be widely used in various types of foods as a nutritional supplement. Optimization of the microencapsulation conditions of vitamin A with β‐lactoglobulin as a wall material could provide a useful information for food industry which is interested in production of low fat dietary products with high content of vitamin A.