Microencapsulation of tiger nut milk by lyophilization: Morphological characteristics, shelf life and microbiological stability

Tiger nut milk is a nutrient rich drink with great commercialization potential. However, it is highly perishable. Microencapsulation of tiger nut milk by a blend of inulin and modified tiger nut starch resulted in a product with good characteristics. The microspheres of lyophilized tiger nut milk were spherical with and average particle size of 1.01 mu m. It's thermal degradation occurred above 346 degrees C, denoting an excellent thermal resistance. There was no significant structural alteration in the active material after microencapsulation and no loss of stability within 60 days, which confirms that this process enables the preservation of freshness and chemical characteristics of tiger nut milk. During 30-90 days, vitamin C contents were stable in the presence or absence of light. Microsphere with tiger nut milk presented a shelf life of 60 days. Total aerobic mesophiles and total fungi counts were below 10(6) CFU/mL, showing good microbiological stability.