Abstract
Encapsulation of retinyl palmitate (RETP) was investigated in various syrups containing cyclodextrin (CD) and/or maltodextrin (MD) as wall materials by the kneading method. The stability of RETP in various powders was investigated at 40, 50, and 60°C. Encapsulation content and stability of RETP in the powder were improved with the addition of MD and γ-CD to the CD syrup. RETP could not be encapsulated in a mixture of MD and γ-CD. Oil droplet size in the kneaded syrup may affect the RETP encapsulation content of the powders. Degradation of RETP in the powders was well described by the Avrami equation. Further, oxygen diffusion in the wall materials might have affected the RETP degradation rate of the powders. A chemical compensation effect was observed in the degradation of RETP in the powders obtained by the kneading method.
