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Title: Microencapsulation and Oxidative Stability of Ginger Essential Oil in Maltodextrin/Whey Protein Isolate (MD/WPI)
Authors: Alhassane Toure, Zhang Xiaoming, Cheng -Sheng Jia, Dong Zhijian
Journal: International Journal of Dairy Science
Publisher: Asian Network for Scientific Information
Country: Pakistan
Year: 2007
Volume: 2
Issue: 4
Language: English
DOI: 10.3923/ijds.2007.387.392
ABSTRACT
The extent of oxidation in a sample of oil can be expressed in terms of surface oil and peroxide value. The effect of wall compositions on the surface oil was studied using the washing method and the peroxides produced by oxidation of the oil were measured based on the ability to liberate iodine from potassium iodide. Peroxide value is determined by measuring iodine released from potassium iodide. Microcapsules were stored at 35C at different water activities aw. Oxidation was monitored by measuring the peroxide values. The changes in the amount of encapsulated oil were determined by Clevenger hydrodistillation. The ratios maltodextrinwhey proteins isolate MD WPI 11 and Core wall 14 with 30 solid content produced the lowest surface oil 0.07 g100 g and showed good storage life. Microcapsules stored at aw in the range of 0.58 to 0.76 had a good stability against oxidation for at least 35 days. Therefore, MDWPI is considered as an effective microencapsulating agent.
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