Prediction of persistence conditions for microencapsulated vitamin C

Abstract

The article aimed to assess the impact of various storage conditions on the shelf life of microencapsulated ascorbic acid as a food supplement for agricultural enterprises. The study involved determining the degree of influence of various aggressive storage conditions (increased humidity, elevated temperature, up to 40-45 °C, with access to sunlight) on the stability of microencapsulated vitamin C. As a result of the study, it was found that microencapsulation of vitamin C in the protective layer of maltodextrin provides Vitamin C persistence under a number of storage conditions. Optimum storage conditions for microcapsules with ascorbic acid: temperature conditions are allowed 20-24 °C, a place protected from light at a relative humidity of 55-60%. During long-term storage, up to 1 year, subject to storage rules, the vitamin C content in the test samples decreased slightly. The findings allow us to expand the possibilities of production and use of microencapsulated vitamin C as an independent product for agricultural enterprises.