Retention of alpha tocopherol and antioxidant activity of encapsulated palm mixed vitamin E in formulated blends

Abstract

Palm vitamin E containing mixture of tocopherol and tocotrienol was encapsulated using combined solution of maltodextrin and sodium caseinate by spray drying technique. The best formulation that fulfilled the requirement of high core retention with moderate antioxidant activity was found to be 24.5%(w/w) of vitamin E concentrate, 18.5% (w/w) of maltodextrin and 7%(w/w) of sodium caseinate. The corresponding core retention and antioxidant activity value were found to be 71.5% and 43%, respectively. More than 80% of encapsulated α‒tocopherol was stable over the whole range of temperature compared to non‒encapsulated α‒tocopherol. A first‒order kinetics model was determined in term of degradation of α‒tocopherol in non‒encapsulated vitamin E at temperature of 50ºC and 28ºC within 42days of storage. Degradation rate constants (k) were 2.8x10‒2 day‒1 and 3x10‒2 day‒1 for 28ºC and 50ºC, respectively. The half‒life determined were 25days at 28ºC and 23days at 50ºC of storage condition.