Effects of the Inlet Temperature and Maltodextrin on the Physicochemical Properties and Vitamin C Content of Microencapsulated Tomato (Solanum lycopersicum L.) Powder

Abstract

The research was carried out to investigate the physicochemical characteristics and concentration of Vitamin C of the microencapsulated tomato powder (MTP) as affected by these two factors and their level: inlet temperature (1) and maltodextrin concentration (2). Results showed that as the concentration of maltodextrin increases, Vitamin C content and encapsulation efficiency also increase. However, as the inlet temperature increases, encapsulation efficiency also decreases. Both factors lowered the moisture level and water activity of the powders, and their interaction influenced flowability, cohesion, and wettability time. Treatment 4 had the highest percentage yield (13.5 %) and encapsulation efficiency (71.12 %). The powder was also found to retain have a Vitamin C content of 124.16 mg/100 g along with excellent flowability and lower cohesion capacity. The said powder also had low water activity and moisture level, suggesting good storage stability. The predicted best powder treatment (Treatment 4) possessed considerable Vitamin C stability over time. These findings suggest that microencapsulated tomato powder could be a Vitamin C-rich ingredient with tailored functional properties for several food products.