Response surface optimisation of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying

被引：51

作者：

Balasubrarnani, Priya ^{[1
]}

Viswanathan, Rangaraju ^{[2
,3
]}

Vairamani, Mariappanadar ^{[4
]}

机构：

[1] SRM Univ, Sch Bioengn, Dept Food Proc Engn, Kancheepuram 603203, Tamil Nadu, India

[2] Tamil Nadu Agr Univ, Agr Engn Coll, Dept Food & Agr Proc Engn, Coimbatore 641003, Tamil Nadu, India

[3] Tamil Nadu Agr Univ, Res Inst, Coimbatore 641003, Tamil Nadu, India

[4] SRM Univ, Sch Bioengn, Kattankulathur 603203, India

来源：

BIOSYSTEMS ENGINEERING | 2013年 / 114卷 / 03期

关键词：

PROCESS PARAMETERS; FOOD INGREDIENTS; MODIFIED STARCH; ALLICIN; MALTODEXTRIN; CHOLESTEROL; BLENDS; POWDER;

D O I：

10.1016/j.biosystemseng.2012.12.008

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Microencapsulation of garlic oleoresin by spray-drying technology using maltodextrin as a wall material was studied for the treatments designed in Design Expert 7.0.0 software package using response surface methodology. The studywas carried out with variable core material concentrations (10,20 and 30%), drying inlet air temperatures (180, 200 and 220 degrees C) and different wall material concentrations (40, 50 and 60%). The microcapsules were evaluated for allicin content and moisture content. The optimum conditions were found to be 60% maltodextrin as wall material and 10% garlic oleoresin as core material at 202 degrees C drying inlet air temperature (R-2 = 0.988 for allicin and R-2= 0.990 moisture content). (C) 2012 IAgrE. Published by Elsevier Ltd. All rights reserved.

引用

页码：205 / 213

页数：9

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