Advanced method to improve stability of spray dried microcapsules for delivery of nutrients

Description

• Food science researchers have developed a promising method to make spray dried beta carotene microcapsules more stable 

• Cross-linking dairy and plant proteins with an enzyme and adding maltodextrin improved the encapsulation efficiency and reduced the porosity of the microcapsules, essentially making the particle wall more stable.

• Scientists from UNSW used the Infrared microspectroscopy beamline to observe what was going on at the surface of microparticles