Abstract Biologically active natural folate form L-5-methyltetrahydrofolate is less stable than synthetic folate form folic acid commonly used for food fortification. The production of electrosprayed capsules using a combination of carbohydrates such as glucose syrup and pullulan was investigated to provide higher stability of L-5-methyltetrahydrofolate in food products. Additionally, the protective effect of ascorbic acid, if added to the biopolymer solution for capsules production was investigated. During the production of electrosprayed capsules containing L-5-methyltetrahydrofolate, both with and without ascorbic acid, the recovery of folate was >97%. During storage at 22 °C for 21 days, the electrosprayed capsules (with or without ascorbic acid) showed significantly higher folate recovery compared to free L-5-methyltetrahydrofolate (91% vs. 61%, p ≤ 0.05). In buns baked with all-purpose flour fortified with the free form or the electrosprayed capsules, which were stored at 22 °C for 9 days, no significant difference was shown for the retention of the L-5-methyltetrahydrofolate.

中文翻译：

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通过电喷雾封装 L-5-甲基四氢叶酸用于食品应用

摘要 具有生物活性的天然叶酸形式 L-5-甲基四氢叶酸不如通常用于食品强化的合成叶酸形式的叶酸稳定。研究了使用葡萄糖浆和支链淀粉等碳水化合物组合生产电喷雾胶囊，以提高食品中 L-5-甲基四氢叶酸的稳定性。此外，研究了将抗坏血酸添加到用于胶囊生产的生物聚合物溶液中时的保护作用。在含有 L-5-甲基四氢叶酸的电喷雾胶囊的生产过程中，无论是否含有抗坏血酸，叶酸的回收率均 >97%。在 22 °C 下储存 21 天期间，与游离 L-5-甲基四氢叶酸相比，电喷雾胶囊（含或不含抗坏血酸）的叶酸回收率显着更高（91% vs. 61%，p ≤ 0.05）。在用添加了游离形式的通用面粉或电喷雾胶囊烘焙的面包中，在 22°C 下储存 9 天，L-5-甲基四氢叶酸的保留没有显示出显着差异。