Microencapsulated ascorbic acid for milk fortification

Archives of Pharmacal Research
J B LeeHae-Soo Kwak

Abstract

The present study was designed to develop a microencapsulated L-ascorbic acid and iron that could be used to fortify milk and to determine the sensory properties of milk fortified with microencapuslation. Coating material was medium-chain triacylglycerol (MCT), and selected core material was ferric ammonium sulfate and L-ascorbic acid. The highest efficiency of microencapsulation was 95.0% in the ratio of 15:1 as coating to core material. Ascorbic acid release was increased sharply up to 5 d storage as 6.5%. TBA value was the lowest when both capsulated iron and ascorbic acid were added during 12 d storage, compared with other treatments. In sensory analysis, most aspects were not significantly different between control and capsulated ascorbic acid fortified milk at 5 d storage. The present study indicated that the use of microencapsulated ascorbic acid with MCT is effective for fortifying milk. In addition, these results suggest that acceptable milk products can be prepared with microencapsulated ascorbic acid and iron.

References

Jan 1, 1982·Folia Microbiologica·R Chapman, A C Dean
Mar 20, 2001·Journal of Microencapsulation·M S UddinH J Zhu
Jul 27, 2001·Journal of Dairy Science·H S KwakJ Ahn

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Citations

Apr 2, 2004·Bioscience, Biotechnology, and Biochemistry·Jun-Beum LeeHae-Soo Kwak
Jan 14, 2004·Journal of Microencapsulation
Dec 23, 2020·Critical Reviews in Food Science and Nutrition·T ComunianS M Jafari

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