title: Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch.
abstract: Certain lipophilic components can be inserted very efficiently as guest molecule in the existing single helical amylose cavities in VH-type crystalline granular cold-water swelling starch (GCWSS). In the present study, ascorbyl palmitate (AscP) was used as a model guest compound. The impacts of temperature (20 and 60°C) and ethanol [48 and 68% (v/v)] and AscP [1.0, 2.5, 5.0, 10.0% (w/w)] concentrations on encapsulation performance were investigated. First, native maize and potato starches were converted into VH-type GCWSS by aqueous ethanol [48% (v/v)] treatment at 95°C. Exposing GCWSS to AscP induced the formation of inclusion complexes when a particular solvent (and temperature) environment was met. In 48% (v/v) ethanol, raising the treatment temperature to 60°C did not significantly impact on the encapsulation performance. Maximum degrees of AscP encapsulation were 2.9 and 1.5% (w/w) for maize and potato starch, respectively, as determined by proton nuclear magnetic resonance measurements. As maize GCWSS contained more 'parent' VH-type crystals, it was capable of entrapping more AscP than potato GCWSS.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Dorien.Dries@kuleuven.be.
authors.forename: D M
authors.initials: DM
authors.lastname: Dries
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Sara_Gomand@hotmail.com.
authors.forename: S V
authors.initials: SV
authors.lastname: Gomand
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Sarah.Pycarelle@kuleuven.be.
authors.forename: S C
authors.initials: SC
authors.lastname: Pycarelle
authors.affiliation: Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium. Electronic address: Mario.Smet@kuleuven.be.
authors.forename: M
authors.initials: M
authors.lastname: Smet
authors.affiliation: Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Bart.Goderis@kuleuven.be.
authors.forename: B
authors.initials: B
authors.lastname: Goderis
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Jan.Delcour@kuleuven.be.
authors.forename: J A
authors.initials: JA
authors.lastname: Delcour
keywords: Ascorbyl palmitate; Cold swelling; Inclusion complex; Starch; V-type crystallinity