Influence of maltodextrin systems at an equivalent 25DE on encapsulated beta-carotene loss during storage

Glucose, galactose and lactose were added to two maltodextrins, 15 DE and 4 DE, to prepare six maltodextrins of different composition but with the sam e Dextrose Equivalent (25 DE). A commercial maltodextrin 25 DE was also stu died as a reference. Trans-beta-carotene was mixed with these maltodextrins and was spray-dried. Stability was evaluated during storage in air at 11 % and 33 % RH, at 25C, 35C and 45C. No significant difference was observed b etween storage at 11 % and 33 % RH. Oxidation kinetics showed a rapid first order oxidation, corresponding to surface carotene oxidation, followed by a slower first order kinetic, corresponding to the encapsulated carotene ox idation. Addition of mono and disaccharides to maltodextrins reduces pore s ize in the maltodextrin network and limits oxygen diffusion. The best prese rvation was obtained with maltodextrin '4DE + Glucose' which gave a caroten e half-life of 87 weeks, at 25C.