Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

Abstract

The objectives of the present study were to produce snack-type extrudates and to investigate their ability to encapsulate and protect β-carotene (0.05% w/w in sunflower oil) using single layer and layer-by-layer emulsions as an ingredient. The dry feed composed of wheat flour (60% w/w dry solids), maltodextrin (DE 23-27, 20% w/w dry solids), and lactose (20% w/w dry solids). The extrudates (0.6 aw) were ground and sealed in vials under vacuum, placed in vacuum-sealed plastic pouches, and stored at 20, 40, and 60°C. Analysis of the beta-carotene content during storage was carried out using HPLC with a C30 column and diode array detector. The results showed rapid loss of β-carotene during the first six days at all temperatures. Further losses of β-carotene at 20 and 40°C occurred gradually leveling off at 27 days. It was noted that the percentage of retention of β-carotene was generally higher in layer-by-layer extrudates with layer-by-layer upon storage for 27 days. It can be concluded that the layer-by-layer emulsion may enhance protection of bio-sensitive compounds in glassy membranes.