MICROENCAPSULATION OF â-CAROTENE AND ITS UTILIZATION IN POMOGRANATE READY TO SERVE BEVERAGE

Abstract

Microencapsulation of β-carotene with maltodextrin of 25 and 36.5 DE was carried out and utilized in the pomogranate RTS beverage to enrich in β-carotene. The freeze dried microencapsulated β-carotene with maltodextrin of 36.5 DE resulted 25% surface β-carotene and 80% microencapsulation efficiency and 75% retention in βcarotene content of RTS beverage during storage. The total antioxidant activity (TAA) of β-carotene enriched pomogranate RTS beverage at 5gm/lit of RTS resulted highest level of TAA with 14.82 mMol/L.