title: Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology.
abstract: Experiments were conducted on microencapsulation of garlic oleoresin by spray drying with garlic oleoresin concentration (10%, 20% and 30%) as core material, maltodextrin concentration (40%, 50% and 60%) as wall material and inlet temperature of drying air (180 °C, 200 °C and 220 °C) as process parameters. The process in-terms of encapsulation efficiency was optimised following response surface methodology and Pareto analysis of variance (ANOVA). Second order polynomial regression model showed good fit of the experimental data with high coefficient of determination (R(2)) along with predicted values. The relationships between the independent and dependent parameters were represented using response surface and contour plots. The optimum levels of process parameters, viz., garlic oleoresin concentration, maltodextrin concentration and inlet temperature of air drying were found to be 10%, 60% and 200 °C, respectively with the maximum encapsulation efficiency of 81.9% and desirability of 0.998. The microencapsulated garlic oleoresin powder obtained at optimized conditions was spherical with smooth surface as analysed through scanning electron microscopy.
authors.affiliation: Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, Kancheepuram, Tamil Nadu 603 203, India. Electronic address: priya.balasubramani@gmail.com.
authors.forename: P
authors.initials: P
authors.lastname: Balasubramani
authors.affiliation: Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, Kancheepuram, Tamil Nadu 603 203, India.
authors.forename: P T
authors.initials: PT
authors.lastname: Palaniswamy
authors.affiliation: Anbil Dharmalingam Agricultural College and Research Institute, Tamil Nadu Agricultural University, Trichy, Tamil Nadu 620 009, India.
authors.forename: R
authors.initials: R
authors.lastname: Visvanathan
authors.affiliation: Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu 641 003, India.
authors.forename: V
authors.initials: V
authors.lastname: Thirupathi
authors.affiliation: Department of Master of Computer applications, SRM University, Kattankulathur, Kancheepuram, Tamil Nadu 603 203, India.
authors.forename: A
authors.initials: A
authors.lastname: Subbarayan
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode, TamilNadu 638 052, India.
authors.forename: J
authors.initials: J
authors.lastname: Prakash Maran
mesh_terms: D005737:Garlic / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D010936:Plant Extracts / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D013499:Surface Properties; D013696:Temperature
chemical_list: D010936:Plant Extracts; D011134:Polysaccharides; C018620:oleoresins; C008315:maltodextrin
keywords: Allium sativum L.; Box–Behnken Design; Encapsulation efficiency; Pareto analysis of variance; Response surface methodology; Scanning electron microscopy