title: Microencapsulation of L-5-methyltetrahydrofolic acid with ascorbate improves stability in baked bread products.
abstract: Fortification of foods with L-5-methyltetrahydrofolic acid (L-5-MTHF) is challenging due to low stability to environmental conditions that include exposure to pH, moisture, and temperature. The objective of the present study was to stabilize L-5-MTHF using microencapsulation technology. L-5-MTHF microcapsules constructed with different core-to-wall ratios of L-5-MTHF, both alone or in combination with sodium ascorbate, yielded high (>89%) recovery of L-5-MTHF. Time-of-flight secondary ion mass spectrometry (ToF-SIMS) analysis confirmed successful encapsulation of L-5-MTHF with high core-to-wall ratios. Microencapsulation of L-5-MTHF alone with a high core-to-wall ratio significantly (p < 0.05) improved the stability of L-5-MTHF over the course of bread baking, performed both in pilot plant and in commercial baking conditions. Breads made with fortified flour containing sodium ascorbate coencapsulated with L-5-MTHF had recoveries of L-5-MTHF that were 97% and 77%, respectively, for pilot plant and bakery breads. Co-encapsulating L-5-MTHF with ascorbate also significantly (p < 0.05) improved stability during storage, as compared to breads that contained free L-5-MTHF.
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Yazheng
authors.initials: Y
authors.lastname: Liu
authors.forename: Timothy J
authors.initials: TJ
authors.lastname: Green
authors.forename: Philip
authors.initials: P
authors.lastname: Wong
authors.forename: David D
authors.initials: DD
authors.lastname: Kitts
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry*; D001939:Bread; D002851:Chromatography, High Pressure Liquid; D003116:Color; D018629:Spectrometry, Mass, Secondary Ion; D013763:Tetrahydrofolates / Q000737:chemistry*
chemical_list: D013763:Tetrahydrofolates; D001205:Ascorbic Acid; C005984:5-methyltetrahydrofolate