The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powder containing β-carotene was prepared using freeze-drying, and maltodextrin and gum arabic were used as wall materials. Oil/protein/maltodextrin weight ratios of 3:1:2 and 3:1:5 (core-to-wall ratios of 1:1 and 1:2) were used, and gum arabic was added by replacing the amount of maltodextrin for 0.1%, 0.2%, and 0.5% w/w. Manufactured emulsion powders prepared with wall material at a core-to-wall ratio of 1:2 remained stable after reconstitution in terms of particle diameter and ζ-potential. The encapsulation efficiency of the emulsion powder increased by 90% in the presence of maltodextrin at a core-to-wall ratio of 1:2. Garaedduk containing the emulsion powder was then manufactured and it was confirmed that β-carotene was not degraded during the manufacturing process of Garaedduk by using HPLC. The results from this study may be useful for rational designing of functional foods with lipophilic bioactive materials.

本研究的目的是将负载 β-胡萝卜素的粉状乳液应用于真正的食品，韩国传统年糕（Garaedduk）。β-胡萝卜素被掺入酪蛋白酸钠稳定乳液的油相中。采用冷冻干燥法制备含β-胡萝卜素的乳粉，以麦芽糊精和阿拉伯树胶为壁材。油/蛋白质/麦芽糊精的重量比为3：1：2和3：1：5（核壁比为1：1和1：2），并通过替换麦芽糊精的量加入阿拉伯树胶。 0.1%、0.2% 和 0.5% w/w。用壁材料以 1:2 的核壁比制备的人造乳液粉末在重构后在粒径和 ζ 电位方面保持稳定。在核壁比为 1:2 的麦芽糊精存在下，乳液粉末的包封率提高了 90%。加拉杜克然后制造含有乳液粉末的 β-胡萝卜素，并通过 HPLC证实在Garaedduk的制造过程中 β-胡萝卜素没有降解。这项研究的结果可能有助于合理设计具有亲脂性生物活性材料的功能性食品。