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Título

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

Autor Pérez Masiá, Rocío ; López Nicolás, Rubén; Periago, María Jesús; Ros, Gaspar; Lagarón Cabello, José María ; López-Rubio, Amparo
Palabras clave Folic acid
Electrospraying
Encapsulation
Food hydrocolloids
Spray drying
Fecha de publicación 2015
EditorElsevier
Citación Food Chemistry 168: 124-133 (2015)
ResumenIn this work, two different technologies (electrospraying and nanospray drying) were evaluated for the encapsulation of folic acid using both a whey protein concentrate (WPC) matrix and a commercial resistant starch. The morphology of the capsules, molecular organization of the matrices upon encapsulation, encapsulation efficiency, and stability of the folic acid within the capsules under different storage conditions and upon thermal exposure were studied. Results showed that spherical nano-, submicro- and microcapsules were obtained through both techniques, although electrospraying led to smaller capsule sizes and to an enhanced control over their size distribution. Greater encapsulation efficiency was observed using WPC as encapsulating matrix, probably related to interactions between the protein and folic acid which favoured the incorporation of the bioactive. The best results in terms of bioactive stabilization in the different conditions assayed were also obtained for the WPC capsules, although both materials and encapsulation techniques led to improved folic acid stability, especially under dry conditions.
URI http://hdl.handle.net/10261/111074
DOI10.1016/j.foodchem.2014.07.051
Identificadoresdoi: 10.1016/j.foodchem.2014.07.051
issn: 1873-7072
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