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Drying Technology
An International Journal
Volume 35, 2017 - Issue 9
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ARTICLES

Microencapsulated ginger oil properties: Influence of operating parameters

Regiane Victória de Barros FernandesFood Science Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil;Chemistry Department, Federal University of Lavras, Lavras, Minas Gerais, BrazilCorrespondence[email protected]
,
Diego Alvarenga BotrelFood Science Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
,
Eric Keven SilvaSchool of Food Engineering (LASEFI/DEA/FEA), University of Campinas, Campinas, São Paulo, Brazil
,
Cristina Guimarães PereiraFood Science Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
,
Eloá Lourenço do CarmoFood Science Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
,
Anelise Lima de Abreu DessimoniChemistry Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
&
Soraia Vilela BorgesFood Science Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
 show all
Pages 1098-1107 | Published online: 11 May 2017
 
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ABSTRACT

The objective of this study was to evaluate the influence of process conditions on the properties of ginger essential oil microencapsulated by spray drying, using whey protein isolate and inulin as encapsulating agents. The treatment with 30% addition in wall material resulted in the largest droplet size in the emulsion. The wettability, encapsulation efficiency, particle size, and polydispersity index were significantly affected by the two analyzed factors. Through the optimization process, the results indicate that moderate wall material concentrations (22.34%) and high inlet air temperature (170°C) were the best conditions for the ginger essential oil spray drying process.

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