Preparation of Oxidized Starch Hydrogel Encapsulating β-Carotene by Confined Crystallization

doi:10.7506/spkx1002-6630-20190103-043

Abstract

Abstract: In order to optimize the preparation condition of oxidized starch hydrogels as a carrier to encapsulate β-carotene, this study aimed to explore the effect of organic solvents, oxidized starch concentration and the amount of cross-linking agent on the formation of oxidized starch hydrogels. Considering the solubility of β-carotene and the volatility of organic solvents, dichloromethane was selected as the internal oil phase (O1). The results showed that hydrogels with small pore sizes and high loading efficiency of up to (29 ± 3.2)% were prepared at an oxidized starch concentration of 10%. The hydrogels with a molar ratio of carboxyl group to Fe3+ of 4.58:1 were most stable and could rapidly release the encapsulated β-carotene in an intestinal alkaline environment. The oxidized starch hydrogels can be a potential low-cost food delivery system to improve the stability, solubility and bioavailability of lipid-soluble functional ingredients.

Key words: β-carotene, oxidized starch, hydrogel, carrier, bioavailability

CLC Number:

TS201

BAI Jie, QU Yinzi, WANG Shanshan, HUA Shan, ZHU Yuting, LI Yuan. Preparation of Oxidized Starch Hydrogel Encapsulating β-Carotene by Confined Crystallization[J]. FOOD SCIENCE, 2020, 41(8): 1-7 https://doi.org/10.7506/spkx1002-6630-20190103-043

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Preparation of Oxidized Starch Hydrogel Encapsulating β-Carotene by Confined Crystallization

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