L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification
DC Field | Value | Language |
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dc.contributor.author | Lee, Jun-Beum | - |
dc.contributor.author | Ahn, Joungjwa | - |
dc.contributor.author | Lee, Jonghwi | - |
dc.contributor.author | Kwak, Hae-Soo | - |
dc.date.accessioned | 2022-05-11T03:40:12Z | - |
dc.date.available | 2022-05-11T03:40:12Z | - |
dc.date.issued | 2004-03 | - |
dc.identifier.issn | 0916-8451 | - |
dc.identifier.issn | 1347-6947 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/57553 | - |
dc.description.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. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | TAYLOR & FRANCIS LTD | - |
dc.title | L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification | - |
dc.type | Article | - |
dc.identifier.doi | 10.1271/bbb.68.495 | - |
dc.identifier.bibliographicCitation | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, v.68, no.3, pp 495 - 500 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000220756100003 | - |
dc.citation.endPage | 500 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 495 | - |
dc.citation.title | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | - |
dc.citation.volume | 68 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | microencapsulation | - |
dc.subject.keywordAuthor | L-ascorbic acid | - |
dc.subject.keywordAuthor | polyacylglycerol monostearate | - |
dc.subject.keywordAuthor | milk | - |
dc.subject.keywordAuthor | fortification | - |
dc.subject.keywordPlus | CHEESE RIPENING SYSTEMS | - |
dc.subject.keywordPlus | IRON BIOAVAILABILITY | - |
dc.subject.keywordPlus | MICROCAPSULES | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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