Studies on the retention of microencapsulated L-5-methyltetrahydrofolic acid in baked bread using skim milk powder

Stephen Tomiuk, Yazheng Liu, Tim J. Green, Maria J. King, Paul M. Finglas, David D. Kitts

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


Our aim was to protect L-5-methyltetrahydrofolic acid (L-5-MTHF) from degradation throughout the baking and storage of a fortified white bread using microencapsulation. L-5-MTHF, with or without sodium ascorbate (ASC), was microencapsulated using skim milk powder (SMP) as the coating agent. Recoveries of L-5-MTHF in spray-dried materials were greater than 95 ± 5%. Microencapsulated L-5-MTHF was completely released from the skim milk coating material in simulated gastric fluid within the first 10 min at 37 °C. Incorporation of SMP-L-5-MTHF or SMP-L-5-MTHF + ASC into bread gave recoveries of 81.3 ± 1.3% and 87.1 ± 1.2% (n = 3), respectively, for L-5-MTHF immediately after bread baking. These treatments also showed significantly (p < 0.05) greater L-5-MTHF stability during room temperature storage, compared to the free L-5-MTHF. This study has shown that SMP is an effective microencapsulating agent and in the presence of ASC will produce excellent conditions for stabilising L-5-MTHF in baked bread.

Original languageEnglish
Pages (from-to)249-255
Number of pages7
JournalFood Chemistry
Issue number2
Publication statusPublished or Issued - 15 Jul 2012


  • Bread baking
  • L-5-Methyltetrahydrofolate
  • Microencapsulation
  • Stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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