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Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology.

Abstract：

:Experiments were conducted on microencapsulation of garlic oleoresin by spray drying with garlic oleoresin concentration (10%, 20% and 30%) as core material, maltodextrin concentration (40%, 50% and 60%) as wall material and inlet temperature of drying air (180 °C, 200 °C and 220 °C) as process parameters. The process in-terms of encapsulation efficiency was optimised following response surface methodology and Pareto analysis of variance (ANOVA). Second order polynomial regression model showed good fit of the experimental data with high coefficient of determination (R(2)) along with predicted values. The relationships between the independent and dependent parameters were represented using response surface and contour plots. The optimum levels of process parameters, viz., garlic oleoresin concentration, maltodextrin concentration and inlet temperature of air drying were found to be 10%, 60% and 200 °C, respectively with the maximum encapsulation efficiency of 81.9% and desirability of 0.998. The microencapsulated garlic oleoresin powder obtained at optimized conditions was spherical with smooth surface as analysed through scanning electron microscopy.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Balasubramani P,Palaniswamy PT,Visvanathan R,Thirupathi V,Subbarayan A,Prakash Maran J

doi

10.1016/j.ijbiomac.2014.08.011

subject

Has Abstract

pub_date

2015-01-01 00:00:00

pages

210-7

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(14)00544-3

journal_volume

72

pub_type

杂志文章

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