Effect of microencapsulation of cardamom’s essential oil in gum Arabic and whey protein isolate using spray drying on its stability during storage

Main Article Content

K.M. Al-Ismail
G. Mehyar
H.S. Al-Khatib
M. Al-Dabbas

Keywords

regression analysis, microcapsules, retention efficiency

Abstract



Cardamom essential oil (CEO) was microencapsulated in different materials; gum Arabic (GA), whey protein isolate (WPI) or their combinations (WPI+GA) at different mixing proportions; 1:1 and 3:1, respectively by using spray drying procedure. The stability of the encapsulated oil was evaluated by determining the concentration of encapsulated oil during storage at two temperatures (7 and 25 °C). Results showed that regardless of the storage temperature, GA microcapsules had the highest microencapsulation efficiency and retention of CEO throughout the storage period. However WPI microcapsules had the lowest microencapsulation efficiency and retention of CEO. Both WPI+GA combinations showed intermediate microencapsulation efficiency and CEO retention compared to the single component matrices. Micrographs revealed that both WPI and GA microcapsules were spherical in shape. However, WPI microcapsules had broken surfaces, whereas the GA microcapsules had dented and wrinkled surfaces. In conclusion, GA microcapsules showed the best overall encapsulation properties than other treatments.




 
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