Abstract
Edible gums were evaluated for folic acid encapsulation efficiency as single and mixed polymers. Alginate and pectin yielded the highest encapsulation efficiencies, 216 and 196 μg/100 g, respectively. Upon being combined and the encapsulation conditions optimized, the alginate–pectin (alg–pect) mixture resulted in 360 μg/100 g of folic acid being encapsulated. The alg–pect capsules were tested for their stability in a milk system where pH was adjusted from 6.7 to 4.5 over a 4 h period. Folic acid retention under the test conditions was retained at 360 μg/100 g within the alg–pect capsules indicating their ability to remain intact in a milk system. Stress tolerance of the capsules was tested under simulated cheese press pressures for 4 h until a force of 0.814 N/cm 2 was detected. Folic acid retention of up to 288 μg/100 g was recorded for the alg–pect capsules. Three stages in Cheddar cheese manufacturing namely; addition of capsules in the milk, incorporation of capsules after milling the curd and injection into the pressed block of raw cheese, were studied for capsules distribution. The former had the most even distribution of capsules while the latter two had poor and irregular distribution. Encapsulated folic acid showed more stability (360 μg/100 g) than the free folic acid (109 μg/100 g) in Cheddar cheese during the 3 months ripening period.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
