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  • 标题:Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
  • 其他标题:Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
  • 本地全文:下载
  • 作者:CHANG, Dawei ; HAYAT, Khizar ; ABBAS, Shabbar
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2019
  • 卷号:39
  • 期号:3
  • 页码:660-666
  • DOI:10.1590/fst.02918
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.
  • 关键词:ascorbic acid; encapsulation; melt-extrusion; maltodextrins; glass transition temperature.
  • 其他关键词:ascorbic acid;encapsulation;melt-extrusion;maltodextrins;glass transition temperature
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