Advanced method to improve stability of spray dried microcapsules for delivery of nutrients

Chemical maps represent total lipid, protein and maltodextrin and a ratio of the total lip/total protein in the spray dried beta carotene microcapsules.  Credit: Australian Nuclear Science and Technology Organisation (ANSTO)

Food science researchers from the University of NSW have developed a promising method to make spray dried beta carotene (β-carotene) microcapsules more stable, as reported in a paper published in Food Chemistry.

Beta carotene microcapsules are used as a to provide a source of , which is converted by the body into vitamin A, an essential nutrient required for normal growth, vision, immune function, and overall health.

The lead author, Dr. Woojeong

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