Red ginseng extract capsule fabricated using W/O/W emulsion techniques

Figures & data

Figure 1. Particle size distributions of W/O/W emulsions of RGEC coated with different secondary coating materials. A. 10% maltodextrin (MD, DE 18), B. 10% whey protein concentrates (WPC), C. 10% arabic gum (AG).

Figure 2. Particle size distributions of spray-dried RGEC coated with different secondary coating materials. A. 10% maltodextrin (MD, DE 18), B. 10% whey protein concentrates (WPC), C. 10% arabic gum (AG).

Table 1. Moisture content and encapsulation yield of spray-dried RGEC coated with different secondary coating materials

Coating materials	Moisture content (%)	Encapsulation yield (%)
Maltodextrin	1.80 ± 0.13^b 1)	93.05 ± 1.51^b
Whey protein concentrate	1.36 ± 0.06^c	97.33 ± 1.03^a
Arabic gum	2.62 ± 0.34^a	86.67 ± 1.35^c

¹⁾Values with different letters within the same column indicate significant differences (p < 0.05).

Figure 3. Zeta-potential values of W/O/W emulsions and spray-dried RGEC coated with different secondary coating materials. Core material: red ginseng extract 0.8 g/mL. Coating materials: A. 10% maltodextrin (MD, DE 18), B. 10% whey protein concentrates (WPC), C. 10% arabic gum (AG).

Table 2. Effect of temperature on the stability of spray-dried RGEC coated with maltodextrin (MD) during 12 weeks

Storage periods (weeks)	Storage stability (%)
	4°C	25°C	45°C	60°C
0	88.08 ± 0.16^aA1)	87.98 ± 0.19^aA	87.86 ± 0.26^aA	87.83 ± 0.11^aA
2	88.00 ± 0.13^aA	86.79 ± 0.22^bAB	74.56 ± 0.33^cB	61.38 ± 0.43^dB
4	86.56 ± 0.32^aB	80.76 ± 0.16^bB	70.00 ± 0.16^cC	61.03 ± 0.23^dB
6	85.44 ± 0.03^aBC	75.14 ± 0.17^bC	65.79 ± 0.11^cD	61.00 ± 0.05^dB
8	82.37 ± 0.19^aC	75.00 ± 0.17^bC	61.53 ± 0.22^cE	60.47 ± 0.13^dC
10	80.77 ± 0.26^aCD	73.44 ± 0.03^bCD	60.07 ± 0.18^cE	59.24 ± 0.11^dD
12	78.69 ± 0.14^aD	70.09 ± 0.09^bD	59.98 ± 0.18^cE	58.09 ± 0.21^dD

¹⁾Values with different letters within the same column (A–E) and row (a–d) indicate significant differences (p < 0.05).