Journal of Food, Agriculture and Environment

Microencapsulation of iodine for use in rice fortification

Author(s):

Sri Yuliani,  Sari Intan Kailaku

Recieved Date: 2019-07-02, Accepted Date: 2019-09-10

Abstract:

Iodine deficiency disorder (IDD) is a serious health problem in some part of the world including in Indonesia. Rice iodisation is an attracting approach to reduce the risk of IDD because rice is a staple food consumed by more than 90% of Indonesian.  As iodine stability is a critical issue, stabilisation of iodine during rice iodisation and storage are of importance. In this research, microencapsulation by spray drying was employed to provide protection of iodine against severe environmental conditions. Iodised rice was manufactured by incorporating encapsulated iodine into rice polishing process. Combinations of maltodextrin and a protein-based material (sodium caseinate, skim milk protein or whey protein) were used as encapsulating materials in different proportions (5 and 10%) with two initial concentration of iodine (potassium iodate) in the microcapsules (10 and 20%). Spray drying was performed at inlet temperatures of 160 and 170°C, and feed flow rates of 15 mL/min. Retention of iodine was influenced by encapsulating materials compositions. The combination of maltodextrin and whey protein (5%) and the concentration of iodine of 10% gave the highest retention of iodine. The inlet temperatures did not significantly affect both iodine retention and moisture content of microcapsules. Encapsulation of iodine provided a better retention of iodine in the cooked rice (61.87%), while only 37.28% provided without encapsulation. The iodine content decreased during 6 months storage with a total decrease of 79.35% and was not significantly affected by storage temperature of 30 and 40°C.

Keywords:

Encapsulation, fortification, iodine, rice

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Journal: Journal of Food, Agriculture and Environment
Year: 2019
Volume: 17
Issue: 3&4
Category: Food and Health
Pages: 27-33

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