Journal
DRYING TECHNOLOGY
Volume 24, Issue 8, Pages 983-992Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930600776159
Keywords
cinnamon oleoresin; gum arabic; maltodextrin; microencapsulation; modified starch; spray drying
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Microencapsulation of spice oleoresin is a proven technology to provide protection against degradation of sensitive components present therein. The present work reports on the microencapsulation of cinnamon 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 and total cinnamaldehyde content for six weeks. A 4:1:1 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t(1/2); i.e., time required for a constituent to reduce to 50% of its initial value.
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