The objective is to evaluate An innovative dispersion method (IM), planetary ball milling (PBM) is evaluated for its potential use in obtaining starch modifications together with in situ β‐carotene dispersion. Native (N) and ball milled (BM) rice starches are first evaluated as encapsulating matrices of β‐carotene, by means of traditional dispersion method (TM) using a rotor–stator device. Ball milled starch with gelatin (BM+G) preserves β‐carotene structure and produces the highest encapsulated β‐carotene content (0.154 mg g⁻¹), being four times the N starch content (0.035 mg g⁻¹). By IM, β‐carotene structure is partially (69%) preserved by using the BM+G matrix. Encapsulated β‐carotene contents >86% (equivalent to 0.50 mg g⁻¹ starch) and encapsulated/surface ratio >6.7 are achieved, obtaining at least 3.0‐ and 16.3‐fold increments compared to TM, respectively. Results from IM reveal the potential of PBM to reach a high degree of β‐carotene dispersion in a physically modified starch improving the encapsulation performance with respect to TM.

中文翻译：

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行星球磨联合加入淀粉改性和β-胡萝卜素原位分散

目的是评估一种创新的分散方法（IM），行星球磨（PBM）在原位β-胡萝卜素分散体中获得淀粉改性的潜在用途。天然（N）和球磨（BM）大米淀粉首先通过使用转子-定子装置的传统分散方法（TM）评估为β-胡萝卜素的包封基质。带有明胶（BM + G）的球磨淀粉保留了β-胡萝卜素的结构，并产生最高的包封β-胡萝卜素含量（0.154 mg g ^-1），是N淀粉含量（0.035 mg g ^-1）的四倍。通过IM，使用BM + G基质可部分（69％）保留β-胡萝卜素的结构。包囊的β-胡萝卜素含量> 86％（相当于0.50 mg g ^-1淀粉）和包封/表面比率> 6.7，分别比TM至少增加3.0倍和16.3倍。IM的结果表明，PBM有可能在物理改性的淀粉中达到较高的β-胡萝卜素分散度，从而改善相对于TM的包封性能。