| dc.description.abstract | Microencapsulation was the modern technique to change black pepper oleoresin in liquid form into powder form which was surrounded by coat to prevent outside factors such as microorganisms, temperature, moisture, etc. The objective of this study was to use different materials of coat (maltodextrin, gelatin and gum Arabic) and their combination to produce powdered black pepper oleoresin with high characteristics such as low moisture content, high solubility, small size and high efficiency of encapsulation. The Lab Plant SD05 spray drier was used to produce powdered oleoresin. Their combination of materials for coating produced good quality of powdered oleoresin such as low moisture content (4.05% – 6.1%), low solubility time (lower 2 minutes), small size (11.6 – 24 µm) and especially with combination between maltodextrin and Gelatin, the efficiency of encapsulation reached 82.5%. Besides, gelatin made emulsions more viscous than gum arabic. Therefore, encapsulated powder with gelatin in emulsions had higher moisture content, larger size and higher solubility time. In addition, combination of maltodextrin and gelatin as coating materials produced powder with higher efficiency of encapsulation. Furthermore, increasing maltodextrin produced larger particles because of the agglomeration of particles. Emulsions with higher content of maltodextrin were more viscous and this caused higher moisture content of microencapsulated powder. The micro-encapsulated powder with maltodextrin and gelatin/gum Arabic in ratio 70:30 had better characteristics than ones in ratio 90:10 in emulsions. The powder with 10% of oleoresin had lower moisture content, lower solubility time, smaller size and higher efficiency of encapsulation than ones with 20% of oleoresin.
Key words:
Spray Drying, Oleoresin, Maltodextrin, Gelatin, Gum Arabic, Moisture content, Solubility time, Particle size, Efficiency of encapsulation | en_US |
