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The effect of gum arabic and maltodextrin on microencapsulation of ginger Oilin green tea extract by spray drying method

corresponding

Mahnoosh Mir Alaei Motlagh1, Akram Arianfar2*, Mostafa Shahidi Noqhabi3
*Corresponding author
1. Department of Food Science and Technology, Quchan Branch, Islamic Azad University,Quchan, Iran
2. Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
3. Department of Food Chemistry, Research Institute Of Food Science and Technology, PO Box 91735-147, Mashhad- Quchan Highway, Mashhad, Iran

Abstract

The aim of this study was to investing at the effect of gum arabic and maltodextrin as a wall material on the microencapsulation of ginger oil in green tea extract by spray drying method. Ginger oil was encapsulated with gum arabic, maltodextrin, and mixture of these by ratio(2:1, 1:1, 1:2). The mean droplet size of emulsion and encapsulation efficiency, oil surface, particle size and moisture of microcapsul was evaluated. The results showed that by reducing the gum arabic content and increasing altodextrin content, the emulsion particle size became larger. Encapsulation efficiency  increased and oil surface decreased by the decreas in particle  size  of emulsion  and powder. And the results indicated the lack of effect of rim material on the amount of moisture. A 2:1 and 1:1 blend of gum arabic: maltodextrin offered a protection, better than gum arabic and maltodextrin.


INTRODUCTION

Green tea is one of the most popular dietary supplements. Green tea extract contains several components such as polyphenols with antioxidant properties, but the dominant active compounds are flavanol monomers that are known as catechin, epigallocatechin-3-gallate and epicatechin-3-gallate. These compounds are the most effective antioxidant compounds. Active components of green tea extract include epicatechins and epigallocatechins. Green tea polyphenols are responsible for the distinctive aroma, color and taste. Green tea extract also is able to delay the oxidation of fats and increase the shelf-life of fatty foods (1).
Rhizomes of ginger (Zingiber officinale; Zingiberaceae) are widely used as a spice in the culinary, beverage, confectionary,