Overcoming the bitter taste of iodine in fortified foods using encapsulation technique
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This research aims to understand the effect of encapsulation techniques to mask the bitter taste of iodine compounds for applications in different food matrices. Also, to find powder formulation with good flow properties, and identifying optimized operating parameters and processing techniques for encapsulation. In addition, the encapsulated formulations should have appropriate physical, functional, reconstitution properties, and particle size, be shelf-stable and cost-effective, and have consumer acceptability, especially for pediatric and geriatric people. The spray-dried 10 percent KI and 12 percent NaI powder formulation with organic juice blends resulted in good quality powder. The powder yield was 87.27[plus or minus]3.42 percent and 86.88[plus or minus]1.98 percent for 10 percent KI and 12 percent NaI formulation, respectively. Both spray-dried powders' low moisture content and water activity indicate powder stability and low microbial activity. Density, porosity, and angle of repose values show that both of the spray-dried formulations are good free-flowing powders. SEM-EDX analysis images show the particle surface morphology of the powder, which justifies the powder's good flow properties. EDX confirms the availability of the iodine compounds in the spray-dried powder. The viscosity of the 10 percent KI sample was found to be 1.89[plus or minus]0.1 mPa.s, whereas the viscosity of the 12 percent NaI sample was found to be 1.58[plus or minus]0.03 mPa.s. Finally, the ICP-MS was done to analyze the amount of iodine in the spray-dried powder. After spray drying, the amount of iodine content decreases compared to the initial level. This is due to the unstable nature of iodine in the environment. The final spray-dried powder is bright purplish pink, due to the addition of fruit juice blends in the liquid formulation, which can help increase consumer acceptability. Therefore, this research will enrich knowledge for future researchers on using high-concentration of iodine and encapsulation of the iodine compound to reduce the loss and, at the same time, mask the bitter taste as iodine tends to contribute to salty and bitter taste.
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M.S.