Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology
Document Type
Article
Publication Date
7-1-2016
Abstract
The aim of this study was to evaluate the effect of microencapsulation of ginger (Zingiber officinale Roscoe) extract using maltodextrin (MD) and/or gum arabic (GA) as microencapsulation agents on its 6-gingerol content, total phenolic and antioxidant activity. Four slurries containing 95 mL/100 mL of ginger extract (2 g solids/100 mL) and 5 g/100 mL of a blend of maltodextrin:gum arabic of weight ratios (4:1, 1:4, 5:0, and 0:5 g:g) were prepared and they were separately spray dried at 160 °C inlet air temperature to produce ginger extract powders. Ginger extract contained 20.6 ± 0.2 (mg/g solids) 6-gingerol, 7.7 ± 0.6 (mg/g solids) gallic acid equivalents and had an antioxidant activity of 19.9 ± 0.8 (μmol Trolox/g solids). Microencapsulation resulted in a decline in the quantity of 6-gingerol present in ginger extract regardless of the maltodextrin and gum arabic blend. Microencapsulation of ginger extract also reduced gallic acid equivalents and antioxidant activity. Ginger extract dried with maltodextrin:gum arabic (1:4 g:g) and (0:5 g:g) had larger particle size than that dried with maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g) had better morphological properties than maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Microencapsulated ginger extract powder may be used as a novel food ingredient.
Publication Source (Journal or Book title)
LWT
First Page
119
Last Page
125
Recommended Citation
Simon-Brown, K., Solval, K., Chotiko, A., Alfaro, L., Reyes, V., Liu, C., Dzandu, B., Kyereh, E., Goldson Barnaby, A., Thompson, I., Xu, Z., & Sathivel, S. (2016). Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT, 70, 119-125. https://doi.org/10.1016/j.lwt.2016.02.030
