Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology

作者：Simon Brown Kelly; Solval Kevin Mis; Chotiko Aranee; Alfaro Luis; Reyes Vondel; Liu Chen; Dzandu Bennett; Kyereh Emmanuel; Barnaby Andrea Goldson; Thompson Ian; Xu Zhimin; Sathivel Subramaniam^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 70: 119-125.

DOI：10.1016/j.lwt.2016.02.030

• Maltodextrin
• Gum arabic
• 6-Gingerol
• 6-Shogaol

The aim of this study was to evaluate the effect of microencapsulation of ginger (Zingiber officinale Roscoe) extract using maltodextrin (MD) and/or gum arabic (GA) as microencapsulation agents on its 6-gingerol content, total phenolic and antioxidant activity. Four slurries containing 95 mL/100 mL of ginger extract (2 g solids/100 mL) and 5 MOO mL of a blend of maltodextrin:gum arabic of weight ratios (4:1, 1:4, 5:0, and 0:5 g:g) were prepared and they were separately spray dried at 160 degrees C inlet air temperature to produce ginger extract powders. Ginger extract contained 20.6 +/- 0.2 (mg/g solids) 6-gingerol, 7.7 +/- 0.6 (mg/g solids) gallic acid equivalents and had an antioxidant activity of 19.9 +/- 0.8 (mu mol Trolox/g solids). Microencapsulation resulted in a decline in the quantity of 6-gingerol present in ginger extract regardless of the maltodextrin and gum arabic blend. Microencapsulation of ginger extract also reduced gallic acid equivalents and antioxidant activity. Ginger extract dried with maltodextrin:gum arabic (1:4 g:g) and (0:5 g:g) had larger particle size than that dried with maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g) had better morphological properties than maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g).

• 出版日期2016-7