Effect of carrier blend proportion and flavor load on physical characteristics of nutmeg (Myristica frangrans Houtt.) oleoresin microencapsulated by spray drying

Visvanathan R., . and Thangavel K., . and Ananthakrishnan D., . and Prince M. V., . and Meda V., . Effect of carrier blend proportion and flavor load on physical characteristics of nutmeg (Myristica frangrans Houtt.) oleoresin microencapsulated by spray drying. pp. 2039-2044. ISSN 22317546

The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg oleoresin as flavor load on microencapsulation by spray drying was studied. The proportions of 0 20 40 and 60 percent gum arabic (w/w) in the carrier blend and 10 20 and 30 percent nutmeg oleoresin (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-current spray drier equipped with a rotary wheel atomizer operated at 18000 rpm. The inlet air temperature was set at 190 2oC. The microcapsules formed were then analyzed for their physical characteristics. Flavor load was found to have no influence whereas blend proportion was found to influence the moisture content. True density increased until 40 gum arabic and decreased thereafter. Solubility increased with increase in flavor load and blend ratio. Though the highest encapsulation efficiency of 74.8 was obtained at a flavor loading of 10 at a carrier proportion of 40 gum arabic further decrease was marginal with increase in flavor load up to 20. Considering the product characteristics a 40 gum arabic in the carrier blend and a flavor loading of 20 nutmeg oleoresin were found to be optimum. The micrographs of optimum combination showed uniform spherical powder without surface dents and a central void with microdrops distributed in the solid matrix.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/57%20IFRJ%...

Abstract

The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg oleoresin as flavor load on microencapsulation by spray drying was studied. The proportions of 0 20 40 and 60 percent gum arabic (w/w) in the carrier blend and 10 20 and 30 percent nutmeg oleoresin (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-current spray drier equipped with a rotary wheel atomizer operated at 18000 rpm. The inlet air temperature was set at 190 2oC. The microcapsules formed were then analyzed for their physical characteristics. Flavor load was found to have no influence whereas blend proportion was found to influence the moisture content. True density increased until 40 gum arabic and decreased thereafter. Solubility increased with increase in flavor load and blend ratio. Though the highest encapsulation efficiency of 74.8 was obtained at a flavor loading of 10 at a carrier proportion of 40 gum arabic further decrease was marginal with increase in flavor load up to 20. Considering the product characteristics a 40 gum arabic in the carrier blend and a flavor loading of 20 nutmeg oleoresin were found to be optimum. The micrographs of optimum combination showed uniform spherical powder without surface dents and a central void with microdrops distributed in the solid matrix.

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Item Type:	Article
AGROVOC Term:	Myristica
AGROVOC Term:	Nutmegs
AGROVOC Term:	Oleoresins
AGROVOC Term:	Microencapsulation
AGROVOC Term:	Spray drying
AGROVOC Term:	Blending
AGROVOC Term:	Flavor
AGROVOC Term:	Physical properties
AGROVOC Term:	Maltodextrins
AGROVOC Term:	Gum arabic
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21900

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