THE STABILITY OF SPRAY-DRIED MICROENCAPSULATED β-CAROTENE IN THE MIXTURE OF GUM ARABIC, OSA-TYPE MODIFIED STARCH AND MALTODEXTRIN

The study analyzed effects of mixtures of three carriers: gum Arabic, OSA-type modified starch and maltodextrin, applied in different ratios on the properties of beta-carotene microencapsulated by spray drying. beta-Carotene emulsions were prepared using high-pressure two-stage homogenization. Emulsion properties and microcapsule features were characterized. Correlations between the studied characteristics were determined with the use of Principal Component Analysis (PCA). The study showed that the use of media mixed in equal proportions increased pigment retention during the storage of microcapsules to a lesser extent than the mixtures with different ratios of the carriers. The matrix which was the most effective in protecting the core was made of a mixture of modified starch, gum Arabic and maltodextrin in the ratio of 1:3:2. It was also found that the higher content of gum Arabic in the mixture of carriers was more effective in preventing beta-carotene degradation than an increasing content of OSA-type modified starch.