Abstract
Encapsulation may solve thermal and storage stability issues for vitamins in foods. Here, the role of encapsulation in improving thermal and oxidative stability of vitamin C (encapsulated (EVC) and non-encapsulated (NVC), lipid-soluble vitamins (A & E together, esterified forms) was determined in mashed potato. The product was vacuum packed in four different oxygen barrier films, pasteurized using a microwave-assisted system or conventionally, and then stored at 5 °C for 90 days. We observed 4–5 % losses of NVC, while no losses occurred in EVC, vitamin A & E after thermal processing. At the end of storage, NVC and EVC losses in mashed potato varied between 12–76 % and 13–31 %, respectively depending upon film type, while vitamin A & E remained stable. TPC and pH of mashed potato were stable over the storage period in all selected films, but the color changed significantly in the lowest barrier film. Processing affected the gas barrier, dielectric, and thermal properties of films to a variable extent. This study demonstrated the effectiveness of encapsulation in improving the stability of vitamin C and can help processors in selecting optimal packaging film.
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