Effect of Microencapsulation of Vitamin C with Gum Arabic, Whey Protein Isolate and some Blends on its Stability

Abstract

Vitamin C was microencapsulated using different microcapsules sources; gum Arabic (GA), whey protein isolates (WPI) or their Mixtures (WPI + GA) by spray drying technique. The stability of the encapsulated oil was evaluated by determining the concentration of encapsulated vitamin C during storage period at (25 ºC and 37 ºC). Results showed that GA microcapsules had the highest microencapsulation efficiency and retention of vitamin C throughout the storage period, regardless of the incubation temperature. On the other hand, WPI microcapsules provided the lowest microencapsulation efficiency and retention of vitamin C. WPI+GA at different mixing proportions: 1:1 and 3:1, respectively showed intermediate microencapsulation efficiency and retention of vitamin C compared to single component matrices. <span style="letter-spacing:-.1pt; mso-bidi-language:AR-JO" lang="EN-GB">The outer surface of the microcapsules showed dents and it is nearly to be globular with concavities and a few pores or cracks. Particle size distribution showed a main mode in intermediate diameter range of 4-9µm.

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