کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1192031 963608 2006 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Microencapsulation of black pepper oleoresin
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Microencapsulation of black pepper oleoresin
چکیده انگلیسی

Despite of solvent extracted spice oleoresin having many advantages over ground spices, its sensitivity to light, heat and oxygen is a disadvantage. One approach to overcome this is microencapsulation. The present work reports on microencapsulation of black pepper oleoresin by spray-drying, using gum arabic and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, non-volatiles, total piperine and entrapped piperine for six weeks. Gum arabic offered greater protection to the pepper oleoresin than modified starch, as seen from the t1/2, time required for a constituent to be reduced to 50% of its initial value.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 94, Issue 1, January 2006, Pages 105–110
نویسندگان
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