Abstract
Our aim was to protect l-5-methyltetrahydrofolic acid (L-5-MTHF) from degradation throughout the baking and storage of a fortified white bread using microencapsulation. L-5-MTHF, with or without sodium ascorbate (ASC), was microencapsulated using skim milk powder (SMP) as the coating agent. Recoveries of L-5-MTHF in spray-dried materials were greater than 95±5%. Microencapsulated L-5-MTHF was completely released from the skim milk coating material in simulated gastric fluid within the first 10min at 37°C. Incorporation of SMP-L-5-MTHF or SMP-L-5-MTHF+ASC into bread gave recoveries of 81.3±1.3% and 87.1±1.2% (n=3), respectively, for L-5-MTHF immediately after bread baking. These treatments also showed significantly (p<0.05) greater L-5-MTHF stability during room temperature storage, compared to the free L-5-MTHF. This study has shown that SMP is an effective microencapsulating agent and in the presence of ASC will produce excellent conditions for stabilising L-5-MTHF in baked bread.
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