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<p>This study evaluated the effectiveness of maltodextrin (MD) combined with gum Arabic (GA), soymilk (SM), and soy protein (SP) as encapsulating agents for β-carotene microencapsulation via spray drying. The process achieved an encapsulation efficiency ranging from 7.95 to 56.25%, with microcapsules showing particle sizes between 1 and 7&#xa0;μm. Stability tests at 4&#xa0;°C and 30&#xa0;°C revealed significant differences in retention, with β-carotene contents of 2.64&#xa0;mg/g and 0.37&#xa0;mg/g, respectively, after 90 days of storage. Compared with MD alone, the addition of SP and SM significantly improved the antioxidant activity (up to 66% DPPH radical scavenging). Morphological analysis confirmed more uniform particle distributions when MD was combined with other agents. These results demonstrate the potential of these formulations as functional food additives with enhanced stability and antioxidant properties.</p>

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Enhancing β-carotene storage stability through spray‒drying microencapsulation with maltodextrin-based carriers

  • 期刊论文

  • 发表日期：

    2025年6月23日

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  • Norma Olivia Reyes-Ramos,
  • Miguel Angel Ruiz-Cabrera,
  • Lucía María Cristina Ventura-Canseco,
  • María Celina Luján-Hidalgo,
  • Alicia Grajales-Lagunes,
  • Miguel Abud-Archila

摘要

This study evaluated the effectiveness of maltodextrin (MD) combined with gum Arabic (GA), soymilk (SM), and soy protein (SP) as encapsulating agents for β-carotene microencapsulation via spray drying. The process achieved an encapsulation efficiency ranging from 7.95 to 56.25%, with microcapsules showing particle sizes between 1 and 7 μm. Stability tests at 4 °C and 30 °C revealed significant differences in retention, with β-carotene contents of 2.64 mg/g and 0.37 mg/g, respectively, after 90 days of storage. Compared with MD alone, the addition of SP and SM significantly improved the antioxidant activity (up to 66% DPPH radical scavenging). Morphological analysis confirmed more uniform particle distributions when MD was combined with other agents. These results demonstrate the potential of these formulations as functional food additives with enhanced stability and antioxidant properties.