Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

TLDR

β‑carotene was encapsulated in 25 DE maltodextrin using spray, freeze, and drum drying, and the resulting powders were stored at 11 % and 32 % RH and 25 °C, 35 °C, and 45 °C to assess stability. Retention of β‑carotene was unaffected by RH, oxidation followed a two‑phase first‑order kinetic pattern, and although drum drying caused greater initial loss, its larger particle size and reduced surface carotenoids conferred superior long‑term stability, as confirmed by chromametric L and a values.

Abstract

ABSTRACT Pure β‐carotene was encapsulated in 25 Dextrose Equivalent 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 β‐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 chromametric measurements of “L” and “a” corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.