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Title: Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract(microencapsulation)
Authors: Maisuthisakul, Pitchaon 
Gordon, M.H. 
Keywords: Alginate;Emulsion;Encapsulation;Gum arabic;Maltodextrin;Response surface methodology
Issue Date: 2012
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Pitchaon Maisuthisakul, M.H. Gordon (2012) Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract(microencapsulation). Food Chemistry Vol.134 No.3, 1453-1460.
Abstract: Extracts from mango (Mangifera indica Linn.) cultivar ChokAnan seed kernels were studied as active substances, since they are known as a good source of phenolic antioxidants with metal chelating and tyrosinase inhibitory activities. Response surface methodology (RSM) was used to investigate the effect of a combination of polysaccharides selected from gum arabic, maltodextrin and alginate on droplet size distribution, encapsulation efficiency (EE), stability and viscosity of W/O/W emulsions. In addition, the effects of stored emulsion on the properties of the encapsulated powder were studied. The results showed that there were interactions between polysaccharides which affected droplet size distribution, stability, viscosity and EE of multiple emulsions. The RSM showed a good fit to the proposed model with R 2 &t; 0.83, 0.79 and 0.69 for viscosity, stability and EE,respectively, with significant correlations (p &t; 0.05). The formulation which gave an optimal coating material was also a suitable coating mixture for preparation of encapsulated mango seed kernel extract powder. Moreover, if the polysaccharide combination is not appropriate for coating, the storage after emulsion preparation will have a greater effect on the properties of the encapsulated emulsion and powder.
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.
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