Table 3 Solubility, total color change and browning index of encapsulated soymilk powder obtained from spray-drying technique and freeze-drying during accelerated temperature of storage.

From: Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder

Day

Solubility (%)

Total color change (∆E)

Browning index (BI)

35 °C

45 °C

35 °C

45 °C

35 °C

45 °C

 

Freeze-drying

0

85.83 ± 0.02a, A

85.46 ± 0.07a, B

8.03 ± 0.02 i

8.03 ± 0.02h

0.39 ± 0.01b

0.39 ± 0.01bc

1

83.82 ± 0.01b, A

81.31 ± 0.03b, B

8.43 ± 0.02f, A

8.58 ± 0.01e, B

0.38 ± 0.01cd

0.36 ± 0.02c

2

81.79 ± 0.04c, A

78.41 ± 0.05c, B

8.69 ± 0.01d, A

8.83 ± 0.02d, B

0.39 ± 0.01b, A

0.34 ± 0.01d, B

3

77.48 ± 0.01d, A

76.80 ± 0.03d, B

8.44 ± 0.03f, A

8.50 ± 0.02f, B

0.33 ± 0.01f

0.33 ± 0.01d

4

77.16 ± 0.01e, A

76.03 ± 0.02e, B

8.19 ± 0.01h, A

8.37 ± 0.01g, B

0.34 ± 0.02e

0.35 ± 0.01d

5

75.84 ± 0.01f, A

74.68 ± 0.02f, B

8.30 ± 0.01g, A

8.58 ± 0.03e, B

0.35 ± 0.01e, A

0.40 ± 0.01b, B

6

75.04 ± 0.01g, A

73.73 ± 0.02g, B

8.89 ± 0.01a

8.92 ± 0.05c

0.37 ± 0.01d, A

0.39 ± 0.01bc, B

7

72.47 ± 0.02h, B

73.50 ± 0.05g, A

8.83 ± 0.02b, A

9.15 ± 0.03a, B

0.39 ± 0.01bc, A

0.49 ± 0.01a, B

8

71.85 ± 0.01i, B

72.20 ± 0.03h, A

8.73 ± 0.03c, A

9.07 ± 0.01b, B

0.40 ± 0.01b, A

0.47 ± 0.02a, B

9

71.71 ± 0.01j

71.35 ± 0.01i

8.59 ± 0.04e, A

9.17 ± 0.02a, B

0.43 ± 0.02a, A

0.50 ± 0.03a, B

 

Spray-drying

0

85.82 ± 0.01a, A

85.21 ± 0.01a, B

11.84 ± 0.03a

11.84 ± 0.03e

1.69 ± 0.02i, B

1.81 ± 0.25g, A

1

85.88 ± 0.02b, A

84.74 ± 0.01b, B

11.58 ± 0.01b, A

11.35 ± 0.01g, B

1.75 ± 0.06h, B

1.83 ± 0.04g, A

2

84.16 ± 0.01c, A

82.16 ± 0.01c, B

11.15 ± 0.03f, B

11.37 ± 0.02g, A

1.80 ± 0.21g, B

1.88 ± 0.24f, A

3

77.51 ± 0.02d, B

79.73 ± 0.01d, A

11.26 ± 0.04e, B

11.98 ± 0.03d, A

1.87 ± 0.02f, B

1.96 ± 0.02e, A

4

76.29 ± 0.01e, B

78.86 ± 0.02e, A

11.37 ± 0.02d, B

11.65 ± 0.03f, A

1.94 ± 0.03e, B

2.00 ± 0.21d, A

5

75.90 ± 0.03f, B

78.37 ± 0.07f, A

11.16 ± 0.02f, B

12.01 ± 0.03d, A

2.03 ± 0.02d, B

2.10 ± 0.05c, A

6

75.16 ± 0.03g, B

77.88 ± 0.04g, A

11.27 ± 0.02e, B

12.30 ± 0.05b, A

2.08 ± 0.01c, B

2.14 ± 0.09b, A

7

73.31 ± 0.02h, B

74.64 ± 0.01h, A

11.55 ± 0.04b, B

12.73 ± 0.04a, A

2.10 ± 0.02c, B

2.14 ± 0.15b, A

8

73.52 ± 0.02i, A

72.17 ± 0.03i, B

11.58 ± 0.02b, B

12.12 ± 0.02c, A

2.21 ± 0.01b, B

2.27 ± 0.01a, A

9

72.48 ± 0.01j, A

71.71 ± 0.01j, B

11.42 ± 0.02c, B

12.13 ± 0.01c, A

2.28 ± 0.21a

2.28 ± 0.21a

  1. Data are presented as the mean ± standard deviation for n = 3.
  2. Values with distinct lowercase superscript letters (a–j) in the same column are significantly different (p ≤ 0.05) between the day of storage and the capital superscript letters (A–B) in the same row are significantly different (p ≤ 0.05) between the temperature of storage.