Microencapsulation of Cinnamon Oleoresin by Spray Drying Using Different Wall Materials
Swapnali Vaidya, Rajesh Bhosale, Rekha S. Singhal
Drying Technology
Abstract
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 t1/2; i.e., time required for a constituent to reduce to 50% of its initial value.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
cinnamon oleoresin microencapsulated microcapsules
“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.”
4:1:1 blend of gum arabic:maltodextrin:modified starch offered better protection
“A 4:1:1 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t1/2; i.e., time required for a constituent to reduce to 50% of its initial value...”