Encapsulation of black pepper oleoresin by applying different wall materials with spray- or freeze-drying techniques and quality determination

Abstract

Black pepper oleoresin was processed to powder for handling convenience in logistics and applications. Various wall materials (gum Arabic, modified starch, maltodextrins, or blends of them) and drying techniques (spray drying or freeze drying) were applied. The main objective was to determine the proper method for producing black pepper oleoresin microcapsules. The results demonstrated that the suitable oleoresin concentration for feed emulsion formulation was 15% (w/w) concerning the wall material weight, while gum Arabic was deemed as the most suitable wall material of those investigated, based on feed emulsion stability and encapsulation efficiency. Freeze-drying had greater values for powder recovery and total piperine content; nonetheless, spray-drying was recommended, based on its higher encapsulation efficiency, product solubility, product stability during storage, and lower costs. Encapsulated oleoresin powders had a slower piperine retention percentage reduction than raw black pepper powder and free oleoresin during storage.

Keywords:

• Black pepper
• encapsulation
• freeze drying
• oleoresin
• piperine
• spray drying

Acknowledgments

The first author is grateful to the Sri Lanka Council for the Agricultural Research Policy (SLCARP) for the PhD scholarship.

Disclosure statement

No potential conflict of interest was reported by the authors.