Effect of Partial Replacement of Gum Arabic with Carbohydrates on Its Microencapsulation Properties

Abstract

Gum arabic solutions (10% w/v) were emulsified with soy oil at oil/gum ratios of 0.25-5.0. At oil/gum ratios <1.0, it was established that gum arabic could be partially replaced with a nonsurfactant carbohydrate. To assess different carbohydrates as replacers for gum arabic, emulsions and spray-dried emulsions of soy oil and mixed solutions (10% w/v) of gum arabic and a range of carbohydrate wall materials (oil/gum = 0.5) were prepared and analyzed. Maize starch and glucose were ineffective as partial replacers of gum arabic, but maltodextrins of various dextrose equivalence values (5.5-38) successfully replaced 50% of the gum arabic. The microencapsulation efficiency of the gum arabic/maltodextrin stabilized powders was further increased by increasing total solids of the feed to the dryer and by increasing the atomizer nozzle diameter.

Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices

“…The MEE is related to the powder particle size and is measured as the degree of oil extracted from the capsules. 10, 13 Kim and Morr 10 showed that GA had a poorer retention of orange oil than whey proteins. In general, the values obtained in this work were lower than those reported for complex microencapsulation of CLA in CLA-α-CD.…”

“…9 -12 Gum arabic (GA) has excellent emulsification properties and it is widely used for the retention and protection of oils. However, GA is an expensive ingredient and its availability and cost are subject to fluctuations, 13 hence there is a need to evaluate alternatives.…”

“…17 Sometimes the mixture of encapsulating agents acts favorably or unfavorably for protection and retention of the core. 13 A blend of several ingredients can produce superior or lower performance compared with the use of one ingredient alone. Mixtures of whey proteins with natural or modified carbohydrates were used for microencapsulation of susceptible core materials.…”

Retention of short chain fatty acids under drying and storage conditions

“…It has therefore been applied in the microencapsulation of many volatile substances (ROSENBERG; KOPELMAN; TALMON,1990;BHANDARI et al, 1992;BUFFO;REINECCIUS, 2000;LIU et al, 2001;McNAMEE;O'RIORDAN;O'SULLIVAN, 2001;FINNEY;BUFFO;REINECCIUS, 2002;SOOTTITANTAWAT et al, 2003, TURCHIULI et al, 2006BARANAUSKIENÉ et al, 2006) in addition to many other ingredients described in a recent up-dated literature survey on the subject by Gharsallaoui et al (2007).…”

Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

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