Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
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DOI：
10.1016/j.carbpol.2005.02.020
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发表时间：
2005-07-04
影响因子：
11.2
通讯作者：
Singhal, RS
中科院分区：
文献类型：
--
作者：
Krishnan, S;Bhosale, R;Singhal, RS
尽管香料油精比它们各自的精油提供完整的风味特征，但它们对光、热和氧的敏感性是缺点。这可以通过有效的封装来克服。本工作报告的微胶囊化豆蔻油树脂喷雾干燥使用二元和三元共混物的阿拉伯树胶，麦芽糊精，和改性淀粉作为壁材。对微胶囊的挥发性成分、包封的1，8-桉叶素和包封的乙酸松油酯的含量和稳定性进行了评价。阿拉伯树胶：麦芽糊精：改性淀粉的4/6、1/6、1/6共混物提供了比阿拉伯树胶更好的保护，如从组分减少到其初始值的50%所需的t（1/2）时间所看到的。(c)2005爱思唯尔有限公司保留所有权利。
Although the spice oleoresins provide complete flavour profile than their respective essential oils, their sensitivity to the light, heat and oxygen is a disadvantage. This can be overcome by effective encapsulation. The present work reports on the microencapsulation of cardamom oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, entrapped 1,8-cineole and entrapped a-terpinyl acetate for 6 weeks. A 4/6,1/6,1/6 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t(1/2), time required for a constituent to reduce to 50% of its initial value. (c) 2005 Elsevier Ltd. All rights reserved.