Studies of Flavor Encapsulation by Agents Produced from Modified Sago and Tapioca Starches

Abstract

The efficiency of sago and tapioca starch stearates for encapsulating lemon oil were studied and compared to the efficiency of gum arabic. The stearates were prepared by esterification of stearic acid with starch. To accomplish esterification, the stearic acid was first coated on the surface of the starch granules. Then the coated granules were heated at 150°C for 2 h to obtain sago or tapioca starch stearate (SSS or TSS). SSS or TSS can be prepared as ready-to-use products in the form of pregelatinized-hydrolyzed sago or tapioca starch stearate (PGHSSS or PGHTSS). The resulting modified starches were used for encapsulation of lemon oil. The lemon oil encapsulating efficiency for SSS with DS 0.009 and 0.014 were close to that of gum arabic, whereas the encapsulating efficiency for PGHSSS with DS 0.0052 and 0.016 were higher than that of the gum arabic. The TSS and PGHTSS provided encapsulating efficiencies lower than the gum arabic.

Starch sodium dodecenyl succinate prepared by one-step extrusion and its properties

“…To overcome the disadvantages of the wet process, Varavini, Chaokasem, and Shobsgob (2001) synthesized sago starch stearate by hightemperature method. The product, starch stearate, had a low degree of substitution (DS) and could be used as wall material of microencapsulation and an alternative to the more expensive Arabia gum.…”

The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

“…Non-encapsulated oil of fish oil powder was determined by the washing method described by Varavinit et al (2001) with modification. Isohexane (50 mL) was added to a weight of 5 g powder in a 250-mL flask and shaken for 10 min at 225 rpm on an orbital shaker (Stuart SSL-1, Carl Roth, Karlsruhe-Germany).…”

Encapsulation of black carrot juice using spray and freeze drying

“…The same is, however, not significant at 200 C and 225 C. The non-significant difference in the AOX activity between maltodextrin 20DE and gum arabic at higher temperature may be attributed to higher and faster degradation of AOX at temperature above 200 C. Higher temperature is known to have a degrading effect on the AOX activity similar to that of the anthocyanins because of molecular disintegration. Maltodextrin as well as gum arabic are reported to have better capability for retention of flavour and oleoresin of lemon oil and b-carotene compared to tapioca starch (Loksuwan, 2007;Varavinit et al, 2001) because of their high viscosity which increases the time of droplet formation and internal mixing during spray drying (Rosenberg et al, 1990). The product having tapioca starch as carrier material had significantly lower AOX activity than the other two carrier materials at all temperatures used in the study (Table 1).…”