Abstract The development of carotenoid-enriched functional foods is limited by the low stability of these bioactive compounds. The main objective of this study was to improve the stability of β-carotene through its encapsulation within emulsion-electrosprayed particles. Further, the particles with higher encapsulation efficiency was incorporated in meal replacement bar and investigated for their impact on bar quality and β-carotene content after bar baking. Ultrasonic power had a significant effect on the properties of emulsion, which are important to the properties of the particles. Moreover, the morphology of solidification product is related to the applied voltage connected to the spinneret and collector. The highest encapsulation efficiency, up to 39 ± 4%, was exhibited in the electrosprayed particles obtained from the emulsions prepared using a power of 360 W. β-Carotene and encapsulates incorporated bar retained their sensory characteristics and almost similar to control. Moreover, the encapsulation structures increased the stability of β-carotene after incorporated meal replacement bar.

中文翻译：

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超声辅助乳化电喷雾颗粒稳定β-胡萝卜素及其营养补充潜力

摘要 富含类胡萝卜素的功能性食品的开发受到这些生物活性化合物的低稳定性的限制。本研究的主要目的是通过将 β-胡萝卜素封装在乳液电喷雾颗粒中来提高其稳定性。此外，将具有更高封装效率的颗粒加入代餐棒中，并研究它们对棒棒烘烤后棒棒质量和 β-胡萝卜素含量的影响。超声波功率对乳剂的性质有显着影响，乳剂对颗粒的性质很重要。此外，固化产物的形态与连接到喷丝头和收集器的施加电压有关。最高封装效率，可达39±4%，在从使用 360 W 功率制备的乳剂获得的电喷雾颗粒中表现出。β-胡萝卜素和包囊掺入的棒保留了它们的感官特征并且几乎与对照相似。此外，在加入代餐棒后，封装结构增加了 β-胡萝卜素的稳定性。