Researchers from Fu Jen University, Taipei, Taiwan, recently investigated the potential use of gelatin and polyglutamic acid (PGA) to encapsulate lycopene extract derived from tomato pulp waste from tomato juice manufacture. The results of this research were published in the Journal of Agricultural and Food Sciences, online ahead of the print edition.
The lycopene powder maintained a 76.5% concentration (23.5% loss) during the freeze-drying process. The researchers found that the coating material maintained thermal stability up to 120°C. Storage of the microencapsulated powder decreased the concentrations of lycopene, particularly with increased time and temperature. Slightly acidic to neutral conditions (pH 5.5 and 7.0) resulted in a fast release of lycopene, while acidic conditions (pH 2.0 and 3.5) resulted in no release of lycopene.
Microencapsulating nutrients presents product developers with a wider range of potential fortification options. Encapsulation prevents materials from potentially interacting with other ingredients in a formula and can extend the shelf life of nutrient concentrations in foods, among other benefits.
