Microencapsulation of Passion Fruit (<i>Passiflora</i>) Juice in Capsul®

Abstract

Food microencapsulation has been an efficient way of raising food shelf life during storage. Passion fruit juice was encapsulated in Capsul® and stored at different temperatures. The shelf life of vitamin C was analyzed and X-ray diffraction, scanning electronic microscopy, and laser diffraction analyses were performed. Samples stored at 7, 25, and 37°C retained 91.4, 81.1, and 36.2%, respectively, of vitamin C after storage. Capsules had an average size of 205.7 ± 0.09 μm and were presented in an amorphous form. Capsul® was shown to be an interesting material for the encapsulation of passion fruit juice.