Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles

Yazheng Liu, Timothy J. Green, David D. Kitts

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


Here we report on the comparative stability of free and microencapsulated L-5-methyltetrahydrofolate (L-5-MTHF) with free folic acid (FA) when exposed to thermal cooking conditions that are common to noodle making. Fortifying noodle flour with free L-5-MTHF produced the greatest loss of the vitamin when noodles were cooked. In contrast, the percentage recovery of microencapsulated L-5-MTHF in both fresh and cooked noodles was not significantly different to noodles that were similarly processed with fortified FA. The addition of sodium ascorbate along with L-5-MTHF enabled a sustained stability of the folate after boiling, and also after frying. The dispersal of microencapsulated folate in flour showed better homogeneity compared to similar practices used with free form L-5-MTHF and FA, respectively. We conclude that microencapsulating L-5-MTHF along with sodium ascorbate is effective to produce a stable folate in fortified noodles, a staple food for Asian populations that may require improved dietary folate intake.

Original languageEnglish
Pages (from-to)206-211
Number of pages6
JournalFood Chemistry
Publication statusPublished or Issued - 15 Mar 2015


  • Fortification
  • L-5-methyltetrahydrofolate
  • Microencapsulation
  • Noodles
  • Stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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