L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification
- Authors
- Lee, Jun-Beum; Ahn, Joungjwa; Lee, Jonghwi; Kwak, Hae-Soo
- Issue Date
- Mar-2004
- Publisher
- TAYLOR & FRANCIS LTD
- Keywords
- microencapsulation; L-ascorbic acid; polyacylglycerol monostearate; milk; fortification
- Citation
- BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, v.68, no.3, pp 495 - 500
- Pages
- 6
- Journal Title
- BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Volume
- 68
- Number
- 3
- Start Page
- 495
- End Page
- 500
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/57553
- DOI
- 10.1271/bbb.68.495
- ISSN
- 0916-8451
1347-6947
- Abstract
- Efficiency was examined of microencapsulating L-ascorbic acid by polyglycerol monostearate (PGMS), and changes in the chemical and sensorial aspects of L-ascorbic acid and/or iron-fortified milk during storage were evaluated. The selected core materials were ferric ammonium sulfate and L-ascorbic acid. The highest efficiency (94.2%) of microencapsulation was found with the ratio of 5:1 as the coating to core material. The release of ascorbic acid from the microcapsules increased sharply from 1.6 to 6.7% up to 5 d of storage. The TBA value was the lowest in the milk sample with added encapsulated iron and unencapsulated L-ascorbic acid up to 5 d of storage in comparison with the other treated samples. A sensory analysis showed that most aspects were not significantly different between the control and fortified samples encapsulated with ascorbic acid after 5 d of storage. The results indicate that L-ascorbic acid microencapsulated with PGMS can be applied to fortify milk and acceptable milk products can be prepared with microencapsulated L-ascorbic acid and iron.
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