1158JOURNAL OF FOOD SCIENCE—Volume

1158
JOURNAL OF FOOD SCIENCE
—Volume 62, No. 6, 1997
ABSTRACT
Pure
b
-carotene was encapsulated in 25 Dextrose Equiva-
lent maltodextrin by three drying processes (spray, freeze
and drum). Stability was studied at 11% and 32% RH and 25°C,
35°C and 45°C. No significant influence of %RH was observed
on the retention of
b
-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 chromamet-
ric measurements of “L” and “a” corresponded to the other
kinetics and indicated that the first period rapid loss corre-
sponded to the oxidation of surface carotenoids.
Key Words: carotenoids, encapsulation, oxidation, stabil-
ity kinetics

Results (English) 2:

1158
食品科学杂志
卷62，6号，1997
摘要
纯
B
-胡萝卜素被封装在25葡萄糖等价-借给
麦芽糊精三（喷雾，冷冻干燥过程
鼓）。稳定性进行了研究，在11%和32%相对湿度和25°C，
35°C和45°C没有显着的影响，观察
%RH对
B
-胡萝卜素的保留。氧化反应遵循一级
一个初始的快速的一阶反应的
二阶反应动力学慢得多。虽然
滚筒干燥干燥引起的初始损失，较低的
表面类胡萝卜素和颗粒尺寸较大造成更大的
稳定性相比其他方法。该chromamet -
RIC测量的“L”和“一”与其他
动力学表明，第一时间快速损失相关的类胡萝卜素
领来表面氧化。
关键词：类胡萝卜素，封装，氧化，稳定性
性动力学