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Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder

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Abstract

Baking powder is a critical ingredient in baked goods, but its premature reaction during baking can lead to the production of low-quality products. To address this issue, we developed a microencapsulation technique using beeswax and carnauba wax as coating materials to delay the chemical reactions of baking powder. The microcapsules were synthesized in a 1:1 ratio and their particle size distribution and efficiency were analyzed. The results showed that carnauba wax outperformed beeswax in terms of particle size and performance. Scanning electron microscope (SEM) images revealed that carnauba wax effectively coated the baking powder. Fourier-transform infrared spectroscopy (FTIR) confirmed the presence of baking powder in the structure of the microcapsules and indicated an interaction between the components. Differential scanning calorimetry thermal (DSC) analysis demonstrated that carnauba wax provided good protection to baking powder at high temperatures. Rheological analysis of carnauba wax revealed shear timing and a gradual decrease in the storage and loss modulus in all samples. An increase in the percentage of carnauba microcapsules led to an increase in tan δ. Overall, the findings suggest that carnauba wax is an effective coating material for delaying chemical reactions and CO2 release, potentially leading to improved quality of baked goods. This research has important implications for the food industry and may lead to the development of new methods to improve the quality and shelf life of baked products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Afsaneh Khosronia, Gholamhassan Asadi, Seyed Mahdi Seyedin Ardebili & Shima Yousefi

  2. Department of Food Science and Technology, Garmsar Branch, Islamic Azad University, Garmsar, Iran

    Afshin Jafarpour

Authors
  1. Afsaneh Khosronia
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  2. Gholamhassan Asadi
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  3. Afshin Jafarpour
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  4. Seyed Mahdi Seyedin Ardebili
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  5. Shima Yousefi
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Correspondence to Gholamhassan Asadi.

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Khosronia, A., Asadi, G., Jafarpour, A. et al. Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder. Food Measure 17, 5163–5174 (2023). https://doi.org/10.1007/s11694-023-01944-2

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  • DOI: https://doi.org/10.1007/s11694-023-01944-2

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