Scientific Publications
Studies on the retention of microencapsulated L-5-methyltetrahydrofolic acid in baked bread using skim milk powder
Food Chemistry, 133, 249-255
Our aim was to protect L-5-methyltetrahydrofolic acid (L-5-MTHF) from degradation throughout the bakingand storage of a fortified white bread using microencapsulation. L-5-MTHF, with or without sodiumascorbate (ASC), was microencapsulated using skim milk powder (SMP) as the coating agent. Recoveriesof L-5-MTHF in spray-dried materials were greater than 95 ± 5%. Microencapsulated L-5-MTHF was completelyreleased from the skim milk coating material in simulated gastric fluid within the first 10 min at37 C. Incorporation of SMP-L-5-MTHF or SMP-L-5-MTHF + ASC into bread gave recoveries of 81.3 ± 1.3%and 87.1 ± 1.2% (n = 3), respectively, for L-5-MTHF immediately after bread baking. These treatments alsoshowed significantly (p < 0.05) greater L-5-MTHF stability during room temperature storage, compared tothe free L-5-MTHF. This study has shown that SMP is an effective microencapsulating agent and in thepresence of ASC will produce excellent conditions for stabilising L-5-MTHF in baked bread.
Food Chemistry, 133, 249-255
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