Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles

作者：Liu Yazheng; Green Timothy J; Kitts David D^*

来源：Food Chemistry, 2015, 171: 206-211.

DOI：10.1016/j.foodchem.2014.08.129

• L-5-methyltetrahydrofolate
• Microencapsulation
• Fortification
• Stability
• Noodles

Here we report on the comparative stability of free and microencapsulated L-5-methyltetrahydrofolate (L-5-MTHF) with free folic acid (FA) when exposed to thermal cooking conditions that are common to noodle making. Fortifying noodle flour with free L-5-MTHF produced the greatest loss of the vitamin when noodles were cooked. In contrast, the percentage recovery of microencapsulated L-5-MTHF in both fresh and cooked noodles was not significantly different to noodles that were similarly processed with fortified FA. The addition of sodium ascorbate along with L-5-MTHF enabled a sustained stability of the folate after boiling, and also after frying. The dispersal of microencapsulated folate in flour showed better homogeneity compared to similar practices used with free form L-5-MTHF and FA, respectively. We conclude that microencapsulating L-5-MTHF along with sodium ascorbate is effective to produce a stable folate in fortified noodles, a staple food for Asian populations that may require improved dietary folate intake.

• 出版日期2015-3-15