Microencapsulation of Cinnamon Oleoresin by Spray Drying Using Different Wall Materials |
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Authors: | Swapnali Vaidya Rajesh Bhosale Rekha S Singhal |
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Affiliation: |
a Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, India |
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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. |
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Keywords: | Cinnamon oleoresin Gum arabic Maltodextrin Microencapsulation Modified starch Spray drying |
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