Gum Arabic microcapsules as effective inhibitors of the photoinduced degradation of riboflavin in whole milk

M. L. BOIERO; M. MANDRIOLI; N. VANDEN BRABER; M.T. RODRIGUEZ-ESTRADA; N. A. GARCIA; C. D. BORSARELLI; M.A. MONTENEGRO

JOURNAL OF DAIRY SCIENCE

AMER DAIRY SCIENCE ASSOC-ADSA

Lugar: Champaign, Illinois; Año: 2014 vol. 97 p. 5328 - 5336

0022-0302

Microcapsules (MC) made with gum arabic (GA) as shell material without and with b-carotene (bc) as core material were prepared by the spray-drying technique. The effect of these MC on the photodegradation of riboflavin (Rf) in whole milk by fluorescent daylight lamp irradiation was evaluated at a storage temperature of 4°C. The additions of 1.37mg/mL of MC without bc (MC-GA) and with 0.54 ug/mL of bc (MC-bc-GA) decreased the apparent first-order rate constant of Rf photodegradation by approximately 26 and 30%, respectively. A systematic kinetic and mechanistic analysis of the results indicates that the global protective effect of the MC is mainly due to the combination of quenching of the electronically excited triplet state of Rf and scavenging of the photogenerated reactive oxygen species, such as singlet molecular oxygen, superoxide radical anion and hydroxyl radical. A minor contribution to the photoprotective effect can be also associated with the inner-filter effect exerted by the MC, which partially blocks the direct excitation of Rf. These results allow us to conclude that photodegradation of Rf in milk can be considerably reduced by the addition of small amounts of MC, avoiding large losses in the nutritional value of milk.