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Tamarind kernel powder, gum arabic and maltodextrin as a novel combination for encapsulating agents of phenolicantioxidants
Journal
International Food Research Journal
Publisher(s)
Scopus
Date Issued
2013
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
The effect of tamarind kernel powder (TKP, 02.7%w/w), gum arabic (GA, 018% w/w) and maltodextrin (MD, 027% w/w) on droplet size, rheological properties, ζPotential, encapsulation efficiency and the stability of W/O/W emulsions from methyl gallate (MG) and mango seed kernel (MSK) extract was investigated. The result shows that increasing GA and MD reflected to small droplet size. The viscosity was directly related to GA, MD and TKP. The higher concentration of MD and GA reflected to lower creaming layer. The higher encapsulation efficiency was found with increasing the concentration of GA and MD. The stability and encapsulation efficiency results of MSK extract in W/O/W double emulsion was higher than that of MG emulsion. The results suggested that the novel combination of TKP, GA and MD has a potential usage as wall material in phenolic encapsulation.
Subject(s)
Food Science and Technology
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Pitchaon Maisuthisakul (2013) Tamarind kernel powder, gum arabic and maltodextrin as a novel combination for encapsulating agents of phenolicantioxidants. International Food Research Journal Vol.20 No.2, 645-652.
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