Microencapsulation of β-carotene using native pinhao starch, modified pinhao starch and gelatin by freeze-drying

Beta-carotene was microencapsulated by freeze-drying using native pinhao starch, hydrolysed pinhao starch 6 dextrose equivalent (DE), hydrolysed pinhao starch 12 DE and the mixture of these materials with gelatin as coating material. The purpose of this research was to produce and characterize these microcapsules. The capsules efficiency, surface content, moisture, morphology, solubility, particle size and glass transition temperature were analysed. The hydrolysed pinhao starch 12 DE showed the highest total beta-carotene content and the lowest surface beta-carotene content, unlike the native starch. Using scanning electron microscopy, it was observed that all microcapsules presented undefined shapes. The samples with gelatin had wider particle size distribution, higher diameters, lower solubility and higher glass transition temperature when compared with other the samples. Results obtained suggest that the modified pinhao starch can be considered as potential wall material for encapsulation of beta-carotene.