Honest Madziva
@westernsydney.edu.au
Laboratory Manager/The College
Western Sydney University
RESEARCH INTERESTS
Functional Foods
Food Analysis
Food Product Development
Dairy Technology/Science
Food Processing
Sensory Science
Scopus Publications
Scopus Publications
H. Madziva, K. Kailasapathy, and M. Phillips
Elsevier BV
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/cm2 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.
H. Madziva, K. Kailasapathy, and M. Phillips
Informa UK Limited
Most naturally occurring folate derivatives in foods are highly sensitive to temperature, oxygen, light and their stability is affected by processing conditions. Folic acid incorporated microcapsules using alginate and combinations of alginate and pectin polymers were prepared to improve stability. Folic acid stability was evaluated with reference to encapsulation efficiency, gelling and hardening of capsules, capsular retention during drying and storage. Use of alginate in combination with pectin produced more robust capsules and contributed to greater encapsulation efficiency. The capsules lost their spherical shape as a consequence of increased pectin. The high alginate capsules, A100:P0 (100% alginate: 0% pectin) and A80:P20 (80% alginate: 20% pectin) were of regular spherical shape, while those with more pectin, A70:P30 (70% alginate: 30% pectin) and A60:P40 (60% alginate: 40% pectin) formed irregular spheres. The loading efficiency, expressed as a percentage of the actual loading to theoretical loading, varied from 55–89% with the composition of the mixed polymers. After 11 weeks of storage at 4°C, folic acid retention in freeze-dried capsules was 100% (A70:P30 and A60:P40), 80% (A80:P20) and 30% (A100:P0). The blended alginate and pectin polymer matrix increased folic acid encapsulation efficiency and reduced the leakage from the capsules compared to those made with alginate alone and showed higher folic acid retention after freeze drying and storage.