The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds

Date

2017-01-01

Author

Akdeniz, Busra
Sumnu, Gulum
Şahin, Serpil

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In this study, the effect of coating material and core to coating ratio on the encapsulation of phenolic compounds extracted from the onion skin was investigated. As coating material maltodextrin and gum arabic at different ratios were chosen (10:0, 6:4 and 8:2). The core to coating ratios were 1:10 and 1:20. The microcapsules were prepared with high speed homogenizer at 10000 rpm for 10 min. The freeze dried microcapsules were analysed in terms of encapsulation efficiency, antioxidant activity and particle size distribution. The encapsulation efficiencies were mostly lower when core to coating ratio was 1:10 as compared to the core to coating ratio of 1:20. There was positive correlation between total phenolic content and antioxidant activity. The ratio of maltodextrin and gum arabic had significant effect on encapsulation efficiency, however antioxidant activity values did not change significantly with different ratios. As core to coating ratio increased, the size of microcapsules were found to be larger. Maltodextrin and gum arabic ratio had also significant effect on particle size distribution

URI

https://hdl.handle.net/11511/56751

Collections

Department of Food Engineering, Article