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
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
收藏
页码:205 / 213
页数:9
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