Most naturally occurring folate derivatives in foods are highly sensitive to temperature, oxygen, light, and their stability is affected by food processing conditions. Edible polysaccharides (hydrocolloids) were evaluated for folic acid encapsulation, both as single and mixed polymers as a way of increasing folic acid stability. Results obtained from the study demonstrate for the first time dietary incorporation of encapsulated folic acid using Cheddar cheese as the delivery vehicle mitigates against hyperhomocysteinemia and monocyte/macrophage adhesion in mice.
| Date of Award | 2006 |
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| Original language | English |
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- folic acid
- microencapsulation
- biotechnology
- Cheddar cheese
- hyperhomocysteinemia
- mice
Studies on stability and efficacy of microencapsulated folic acid in Cheddar cheese and in methionine-induced hyperhomocysteinemia in mice
Madziva, H. S. (Author). 2006
Western Sydney University thesis: Doctoral thesis