Volume 13 - kongore 94-                   FSCT 2015, 13 - kongore 94-: 63-72 | Back to browse issues page

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Mir Alai Motlagh M, Ariyan Far A, Shahidi Noghabi M. Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch. FSCT. 2015; 13 :63-72
URL: http://fsct.modares.ac.ir/article-7-10750-en.html
Abstract:   (4850 Views)
The aim of this study was to investigat the effect of modifierd starch 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 modiferd starch, 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 Maltodextrin 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 .
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Received: 2015/04/28 | Accepted: 2016/01/28 | Published: 2016/11/21

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