44F-7 |
Microencapsulation of L-ascorbic acid in sucrose and/or lactose by cocrystallization |
T. S. HAHM1, M. S. Chung2, H. J. Roh3, T. J. Hwang4, and S. S. Kim4. (1) Dept. Food & BiotechnologySouth Korea, Hanseo University, Haemi-myen, Chungnam, Seosan City, 352-820, South Korea, (2) Quality Assessment Center, Korea Health Industry Development Insititute, 57-1 Noryangin-Dong, Dongjak-Gu, Seoul city, 150-050, South Korea, (3) R&D Center, Tong Tang Confectionery Co., Munbai-Dong, Young san-Gu, Seoul city, 140-715, South Korea, (4) Dept. Food Science & Nutrition, The Catholic University, Wonmi-Gu, Puchon, 420-743, South Korea L-ascorbic acid, a white, soluble and crystal compound, has a physiological function of vitamin C. The L-ascorbic acid is rapidly oxidized to dehydroascorbic acid, which may undergo irreversible changes to 2,3-diketogluconic acid and lose its physiological function. Therefore, microencapsulation of L-ascorbic acid in sucrose and/or lactose by cocrystallization is required to prevent it from oxidation. This study was to microencapsulate L-ascorbic acid into lactose:sucrose mixture (100:0, 70:30, 50:50, 30:70, and 0:100) by cocrystallization and to compare the morphological changes and the encapsulation efficiency during storage at 4°É, 20°É, and 40°É for 4 weeks. The cocrystallization was conducted using a Kitchen-aid mixer with high sugar concentrations (80-91%) and high temperatures (107-124°É). The morphology was observed using a scanning electron microscope, and the ascorbic acid content was determined by the indophenol method. The cocrystallized lactose showed small, powdery and wet crystals; the cocrystallized sucrose had small, powdery and dry crystals; while, the cocrystallized lactose:sucrose mixture consisted of viscous and aggregated lump. Lactose showed the highest encapsulation efficiency, followed by lactose:sucrose mixture and sucrose; while, sucrose showed the highest encapsulation efficiency after four weeks storage, followed by lactose:sucrose mixture and lactose. The oxidation rate of L-ascorbic acid encapsulated in lactose was higher than that in sucrose; while, the activation energy of L-ascorbic acid oxidation for sucrose was higher than that for lactose. These results suggest that the sucrose be the desirable material for microencapsulating the L-ascorbic acid to prevent oxidation.
Session 44F, Product Development
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