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|Type:||Artigo de periódico|
|Title:||Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation|
|Abstract:||Pure beta-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum), Stability was studied at 11% and 32% RH and 25 degrees C, 35 degrees C and 45 degrees C. No significant influence of %RH was observed on the retention of beta-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period, Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods, The chromametric measurements of "L" and "a" corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.|
|Editor:||Inst Food Technologists|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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