Browse > Article

Microencapsulated Ascorbic Acid for Milk Fortification  

Lee, J.B. (Department of Food Science and Technology, Sejong University)
Ahn, J. (Department of Food Science and Technology, Sejong University)
Kwak, H.S. (Department of Food Science and Technology, Sejong University)
Publication Information
Archives of Pharmacal Research / v.26, no.7, 2003 , pp. 575-580 More about this Journal
Abstract
The present study was designed to develop a microencapsulated L-ascorbic acid and iron that could be used to fortify milk and to determine the sensory properties of milk fortified with microencapuslation. Coating material was medium-chain triacylglycerol (MCT), and selected core material was ferric ammonium sulfate and L-ascorbic acid. The highest efficiency of microencapsulation was 95.0% in the ratio of 15:1 as coating to core material. Ascorbic acid release was increased sharply up to 5 d storage as 6.5%. TBA value was the lowest when both capsulated iron and ascorbic acid were added during 12 d storage, compared with other treatments. In sensory analysis, most aspects were not significantly different between control and capsulated ascorbic acid fortified milk at 5 d storage. The present study indicated that the use of microencapsulated ascorbic acid with MCT is effective for fortifying milk. In addition, these results suggest that acceptable milk products can be prepared with microencapsulated ascorbic acid and iron.
Keywords
Microencapsulation; L-Ascorbic acid; Iron; Fatty acid esters; Milk;
Citations & Related Records

Times Cited By Web Of Science : 5  (Related Records In Web of Science)
Times Cited By SCOPUS : 4
연도 인용수 순위
1 NRC (National Research Council); Nutrient Requirement of fish, National Academy Press, Washington, DC (1993)
2 Uddin, M. S., Hawlader, M. N. A., and Zhn, H. J., Microencapsulation of ascorbic acid: effect of process variables on product characteristics. J. Microencapsulation, 18(2), 199-209 (2001)   DOI   ScienceOn
3 SAS. Users Guide: Statistics, Version 5 Edition. SAS Institute, Inc., Cary, NC (1985)
4 Braun, S. D. and Olson, N. F., Encapsulation of proteins and peptides in milk fat. Encapsulation efficiency and temperature and freezing stability. J. Microencapsulation, 3(2), 115-126 (1986)   DOI
5 Korea Food Code. pp. 321-323 (2002)
6 Edmondson, L. F., Douglas, F. W. and Avants, J. K., Enrichment of pasteurzied whole milk with iron. J. Dairy Sci., 54, 1422-1426 (1971)
7 Hegenauer, J., Saltman, P., Ludwig, D., Ripley, L., and Bajo, P., Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk. J. Agric. Food Chem., 27(4), 860-867 (1979)   DOI   PUBMED
8 Kim, C. H., Lee, K. W., Baick, S. C., Kwak, H. S., and Kang, J. O., Studies on the microencapsulation of $\omega$-3 polyunsaturated fatty acid. Korean J. Food Sci. Technol., 28(4), 743-749 (1996)
9 Lim, C., Kiesius, P. H., Li, M. H., and Robinson, E. H.,Interaction between dietary levels of iron and vitamin C on growth, hematology, immune response and resistance on channel catfish (Ictalurus punctatus) to Edwardsiella ictalun challenge (2000)
10 HANES, Preliminary findings of the first health and nutrition examination survey, United States, 1971-1972: Dietary intake and biochemical findings, U. S. Department of Health, Education and Welfare Publications No. (HRA) 74-1219-1 (1974)
11 Kwak, H. S., M. R. Ihm, and Ahn, J., Microencapsulation of $\beta$-galactosidase with fatty acid esters. J. Dairy Sci., 84, 1576-1582 ( 2001)   DOI   PUBMED   ScienceOn
12 Magee, E. L. Jr. and Olson N. F., Microencapsulation of cheese ripening systems: Formation of microcapsules. J. Dairy Sci., 64, 600-610 (1981a)   DOI
13 Sarikutty, B. M., Sreekumar, M., Nrayanan, C. S., and Mathew, A. G., Studies on microcapsulation of cardamon oil by spray drying technique. J. Food Sci. Technol., India., 25(6), 352-356 (1988)
14 Nutrition Canada National Survey, Canadian Department of National Health and Welfare Publication No. H58-36-1973 (1973)
15 Magee, E. L. Jr. and Olson, N. F., Microencapsulation of cheese ripening systems: Stability of microcapsules. J. Dairy Sci., 64, 611-615 (1981b)   DOI
16 Liao, M. L. and Seib, P. A., Chemistry of L-ascorbic acid related to foods. Food Chemistry, 30, 313-317 (1988)   DOI   ScienceOn
17 Monsen, E. R., Ascorbic acid; an enhancing factor in iron absorption In: Kies, C. (Ed.), National Bioavailability of iron. American Chemical Society, Washington, DC (1982)
18 Jackson, L. S. and Lee, K., Microencapsulated iron food fortification. J. Food Sci., 56, 1047-1050 (1991)   DOI
19 Berseneva, E. A., Inanov, A. A., Sansonova, T. P., Chernova, E. M., and Oragvelidze, N. I., Microencapsulated aromatizers for tea. Pishchevaya Paomyshlennost, USSR, 1, 57-59 (1990)